The pig who loved Mao

Ingredients for The pig who loved Mao

Instructions for The pig who loved Mao

To prepare the The pig who loved Mao recipe, please follow these instructions:

Sauce
Remove the stem ends of the tomatoes and cut them into quarters. Inserts peberfrugten into quarters and remove scale, between walls and cores. Put tomatoes and peppers in a heat-proof serving dish and pour the oil over. Season with salt and pepper. Style it in the oven at 180 degrees for about 1 hour.

Blend the cooked vegetables and sieve the sauce. Warm the sauce just before serving and whisk in cold butter; season with salt and pepper.

Chinese cabbage
Grate pecannødderne on a frying pan with 1/2 tablespoons oil. Cut each muscovado in 2-4 pieces lengthwise.

Remove the outer leaves at kinakålen. Cut the rest into 8 boats. Boil kinakålen in 1 dl water with 1/2 tablespoons oil and salt for 2 minutes under the lid. Remove the lid and cook for 2 minutes. The cabbage should still have bite. Pour excess water from, if the fluid is not cooked away.

Cut the scallions into thin slanting slices. Cut the Mint into thin strips.

Turn the spring onions, mint and Pecans in the cabbage. Warm it quickly through and season with salt and pepper.

The meat
Blend the dried trumpet mushrooms so they will be as fine bread crumbs. Turn the medaljonerne in the finely ground mushrooms. Allow the oil to be heated in a pan by good heat. Brown the meat 1 minute on each side. Turn the meat. Turn down to medium heat and fry the medaljonerne 2 minutes on each side. Take the meat out of the pan. Season with salt and pepper. Cut the meat into slices just before serving.