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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. kosher salt
- 4 Tbsp. Szechuan peppercorns
- 2 Tbsp. whole black peppercorns
- 4 Tbsp. granulated sugar
- 1 Tbsp. msg
- 1 Tbsp. vegetable oil
- 150 grams sliced shallots (thinly)
- 113 grams pork belly (ground fatty pork, ground, is ideal, substitute 1 tablespoon duck fat and 4 ounces regular ground pork if you can’t get hold of ground fatty pork)
- 40 grams minced garlic
- 1 Tbsp. minced ginger
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 3 Tbsp. Shaoxing wine
- 1 Tbsp. vegetable oil (plus more for frying)
- 1 lobster (2-pound|900 gram whole, broken down into 10 pieces, ask your fishmonger to help, or watch the video below for tips on how to do it yourself!)
- 145 grams cornstarch
- 150 grams sliced shallots (thinly)
- 2 scallions (julienned)
- 2 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 jalapeño (thinly sliced)
- 1 handful cilantro leaves and stems (roughly chopped into 2 to 3 inch pieces)
- kosher salt
- freshly ground black pepper
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