Ingredients for Fen Jiao: 200g green beans, 1 taro, 200g water chestnuts, 1 carrot, 10g wood ear mushrooms, 6 dried shiitake mushrooms, 2 jin (1 jin = 500g) of pork intestine rice noodle skin, a little starch, a little soy sauce, a little oyster sauce, a little salt.
Method: Step 1: Prepare the ingredients. Wash and finely chop the carrots, green beans, wood ear mushrooms, water chestnuts, taro, and shiitake mushrooms.
Step 2: Stir-fry each ingredient separately until cooked, taking care not to overcook to maintain a crisp texture. (I only used oil, salt, and oyster sauce for seasoning.)
Step 3: Combine all the stir-fried ingredients in a large bowl and mix well.
Step 4: Mix until well combined.
Step 5: Divide the pork intestine rice noodle skin into three equal parts (when purchasing, ask the vendor not to damage the skin, as it would be a waste if it’s not intact for wrapping).
Step 6: Carefully spread out the noodle skin and place a spoonful of filling on top, being mindful not to overfill to prevent the skin from tearing.
Step 7: Fold the skin into a triangular shape, ensuring all edges are sealed to avoid leakage of the filling.
Step 8: After wrapping, steam in a steamer over boiling water for 2 minutes; avoid overcooking as it may affect the texture of the skin.
Step 9: The Fen Jiao is ready after steaming.
Step 10: Optionally, drizzle with soy sauce for enhanced flavor. For the soy sauce seasoning, I used 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sugar, half a tablespoon of starch, and 1 tablespoon of boiled water to cook the sauce, ensuring it’s not too salty.
Cooking Tips for Fen Jiao: 1. Handle the noodle skin gently to avoid tearing. 2. Do not overcook the filling to maintain a crisp texture.
There are tricks to making delicious dishes, and each of my recipes has its own secret. You can search for ‘Cantonese Dim Sum’ to find my recipes directly!
