81. Popia

Name: Popia
Yield: To serve 10-12 persons
Cuisine: Chinese
Ingredients: 3 lb. (12 cakes) bean curd; 2 to 2½ lb. snow peas; 2 lb. pork fillet (tenderloin); 2 cans (about 1½ lb.) bamboo shoots; 6 spring onions (scallions); 6 spring onions (scallions); 2 lb. prawns (shrimps); 2 lb. prawns (shrimps); 3 lb. (12 cakes) bean curd; ¼ pint (½ cup) chicken stock or water; ¼ pint (½ cup) chicken stock or water; Pale dry sherry; Sugar; Salt; light soy sauce and soy sauce; light soy sauce and soy sauce; Oil

The Great Pot

Preparation info

To serve
10-12
persons

Difficulty
Complex

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

3 lb. (12 cakes) bean curd
2 lb. prawns (sh

Asia
China
Xiamen
Sandwich

Method

Press the bean curd as directed. Cut curd into slivers and reserve them. Shell and clean the prawns. Dice them and reserve them. Chop the spring onions very finely. Sliver the bamboo shoots, pork and snow peas, keeping them separate.

Each of the ingredients is slowly sautéed to bring out its fragrance, then combined with the others to fuse the fla