Description
The ultimate maniac menu of Re Chao where the white, gooey spinal cord extracted from 'Dragon Bone (pork spine)' is stir-fried (or steamed) with scallions, egg, and doubanjiang.
Restaurants serving Stir-fried Pork Spinal Cord
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork spinal cord(Long Gu Sui)
- Egg
- Scallions
- Garlic
- Doubanjiang
- Sesame oil
Instructions
- [Authentic Recipe]
- [Spinal Cord Prep] Prepare tubular 'spinal cord (Long Gu Sui)' extracted by cracking pork spine (Dragon bone) in Taiwanese markets. Extremely soft like milt; wash gently to remove blood without breaking.
- Parboil briefly in water with scallions and ginger to deodorize.
- Heat oil in a wok, sauté minced garlic, scallions, and red chili.
- Gently drop in the parboiled spinal cord.
- Highly fragile, so add soy sauce, a little doubanjiang, rice wine, and sesame oil, tossing gently by pushing with the back of a ladle.
- Stream in beaten egg to bind it fluffily (if not using egg, thicken the sauce).
- Remove from heat and serve piping hot.
Learn more Spice, substitutes, tips
Key spices
Doubanjiang richness and sesame oil aroma
Substitutes at Japanese supermarkets
Cod milt or pork brain (texture is very close)
Pairing
Kaoliang liquor or White Rice
Trivia
[Hardcore] A brave name calling pork spine 'Dragon Bone', but the texture is like the softest tofu or milt, with zero odor. Extremely rare as a pig yields very little; the pinnacle of 'in-the-know' local Taiwan food that must be ordered instantly if found.
Eating tips & etiquette
[Unique Eating] Scoop it with a spoon along with egg and scallions, melting it on your tongue to enjoy the creamy texture that disappears 'fluffily' like milt or foie gras!
Allergen
Pork, Egg, Soy, Wheat, Sesame