Stir-fried Eight Packs

Stir-fried Eight Packs

　　Stir-fried Eight Packs is a specialty dish from Yifeng County, Yichun City, Jiangxi Province. It is a unique and traditional famous dish of Yifeng, known for its rich aroma, refreshing taste, and delicious flavor.

　　Stir-fried Eight Packs is made with ingredients such as 100 grams of lean pork, 50 grams each of pork liver, pork kidney, pork stomach, and pork heart, one set of pig brain, one egg, 50 grams of winter bamboo shoots, 15 grams of shiitake mushrooms, garlic, ginger, scallions, salt, cooking wine, soy sauce, MSG, fresh broth, and sesame oil.

　　First, prepare the “pheasant rolls” by finely chopping the meat, adding a little salt, and marinating it briefly. Spread out the pork caul fat, place the filling on it, roll it into a 2 cm diameter cylindrical shape, seal the edge with wet sweet potato starch, then cut it into 4 cm pieces. Deep-fry them in oil until golden brown and remove. Separately, mix the pig brain, 25 grams of flour, and an egg, then deep-fry them. After frying, place them together with the “pheasant rolls” in a bowl, add broth, salt, and MSG, and steam for half an hour before transferring to a large plate. Next, lightly stir-fry the pork liver, pork kidney, pork heart, pork stomach, shiitake mushrooms, and winter bamboo shoots over high heat with lard, then add cooking wine, soy sauce, and fresh broth. Once cooked, pour the mixture over the plate with the “pheasant rolls” and pig brain at the base, and sprinkle with ginger and scallions.