Cold Meat Platter
|Vegetable oil/Lard||3 Tablespoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Green onions||2 , cut in 2 inch long pieces|
|Szechuan peppercorns||1 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Pork tenderloin||1 Pound|
|Beef tenderloin||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
Heat oil or lard in a large saucepan over medium heat 1 minute.
Add ginger root, wine, green onions, star anise and peppercorns.
Stir-fry 1 minute or until fragrant.
Stir in soy sauce.
Bring to a boil and reduce heat to low.
Add pork and beef.
Cook 4 to 5 minutes, turning meat once.
Add 1-1/2 cups water, sugar and dried orange peel.
Cover and cook 2 hours over low heat until only 1/2 cup sauce remains.
Refrigerate to cool.
Slice chilled meat with a cleaver and arrange in rows on a large platter.
Garnish with carrot and Chinese turnip.