Q: Can I use other types of meat for the filling?
A: Yes, while the recipe uses pork, you can substitute it with chicken, beef, or even a vegetarian filling.
Q: Is it necessary to make the broth from scratch?
A: Homemade broth adds depth to the flavor, but you can use store-bought broth for convenience.
Q: Can I freeze the leftover Bian Shi?
A: Yes, you can freeze them in airtight bags for future use.
Authentic Bian Shi Mi Fen Recipe
Notes
Ingredients:
- Bian Shi Skins (West End brand), as needed
- For the Meat Filling:
- 450g minced pork
- 10 green onions
- A handful of mild salted shrimp skins
- About 4g salt
- 1 tablespoon light soy sauce
- Adequate amount of dark soy sauce
- Adequate amount of white sugar
- Adequate amount of white pepper powder
- 80g scallion, ginger, and Sichuan pepper water
- 1 egg
- A circle of Taitai Le Fresh Chicken Sauce
- For the Broth:
- 4 large pork bones
- 1 piece of pork leg meat
- 3 slices of ginger
- 1 bay leaf
- Adequate amount of Sichuan peppercorns
- 1.5 spoons of salt
- Adequate amount of Taitai Le chicken essence
- Adequate amount of water
- 1 tablespoon cooking wine (for blanching)
- 3 slices of ginger (for blanching)
- For the Scallion Oil:
- 10 segments of green onion whites
- Adequate amount of cooking oil
- Main Dish:
- 1 piece of instant noodles
- 2 pieces of rice noodles
- 1 large head of lettuce
- Prepare the broth: Clean the pork bones and leg meat. Blanch in water with ginger slices and cooking wine for 5 minutes. Transfer to a pressure cooker, add ginger slices, Sichuan peppercorns, bay leaf, and enough water. Cook on high heat until steam forms, then simmer for 15 minutes. Let the pressure release naturally.
- While the broth simmers, make a simple scallion oil by frying some green onion whites.
- Prepare the meat filling: Grind the meat if needed. Prepare scallion, ginger, and Sichuan pepper water. Chop green onions and shrimp skins after washing and drying them.
- Season the meat: Mix the minced meat with salt, light soy sauce, white sugar, and white pepper powder. Gradually add the scallion, ginger, and Sichuan pepper water, stirring continuously. Add a suitable amount of dark soy sauce for color.
- Stir in an egg, shrimp skins, and chopped green onions into the meat mixture.
- Finally, add a circle of Taitai Le Fresh Chicken Sauce to the meat mixture for enhanced flavor.
- Prepare the Bian Shi: Place a suitable amount of meat filling on the Bian Shi skins and seal them.
- Once the broth is ready, season with salt and chicken essence. Slice the leg meat and set aside.
- Cook the main dish and vegetables in boiling water separately. Remove and drain.
- In a bowl, arrange the cooked Bian Shi, sliced meat, and vegetables. Add enough broth, sprinkle with coriander and scallion oil, and mix well.
- Calories: Varied based on serving size and ingredients
- Rich in protein from the pork and eggs
- Provides carbohydrates from rice noodles and instant noodles
- Contains vitamins and minerals from the vegetables and seasonings
