Finally got around to reducing my Meishan pork broth and had to sample it so I threw together a pork ramen for staff lunch at work yesterday.
The soup is just pork broth with a splash of light soy sauce and sesame oil.
The sausage is where I added the aromatics:
- ground pork (I like half ground once and half twice)
- 1.5% salt
- 0.5% Sichuan peppercorn, ground
- 0.3% brown sugar (optional)
- 1.5% minced garlic
- 0.7% minced ginger
If you can’t stuff a sausage, frying the loose mix is a perfectly acceptable topping too.
Planning to make a spicy chicken version next time.
Thanks.
Boil enough water to keep the egg submerged by an inch. Add the eggs to boiling water. Remove after 8 minutes into a cold water bath for a minute or two. Peel and halve.
When you want a great egg this is the only way to make an egg