Steamed Assorted Meat Soup in Casserole

Name: Steamed Assorted Meat Soup in Casserole (Yuan chung tun wu fu)
Cuisine: Chinese
Ingredients: 4 oz. ham; 3 duck gizzards (or chicken’s); ½ chicken breast (cooked); ½ pound pork (ground); ½ pound pork (ground); ½ sliced carrot; 1-¼ pound winter melon; 1 black mushroom (big); ¼ pig stomach (cooked); 3 duck gizzards (or chicken’s); 1 black mushroom (big); 1 egg; ⅔ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon wine; 1 egg pancake (8” large); 6 cups soup stock; 1-½ teaspoon salt; ½ tablespoon wine

Yuan chung tun wu fu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ chicken breast (cooked)
4 oz. ham
3 duck gizzards (or

Asia
Taiwan
Dinner
Soup

Method

Add egg, salt, black pepper, and wine to the ground pork. Mix well. Put the mixture on the egg pancake. Roll into a 2 inch wide by ⅔ inch thick long roll. Place on a plate and put it in a steamer to steam for half an hour until done. Remove and let it cool. Then cut into ¼ inch pieces.
Remove the white membrane from the gizzard. Score the top lengthwise and cro