Suckling Pig and Jelly Fish Recipes

Ingredients :

450g roast suckling pig

225g jelly fish

Chinese parsley

Seasoning for Jelly Fish

1 tbsp sesame oil

1 tbsp light soy sauce

1/8 tsp salt

1/3 tsp sugar

Method :

1. Soak jelly fish for two days (change water several times). Wash and shred. Scald in lightly boiling water. Dish up immediately. Place in the big bowl. Add seasoning and mix well. Then transfer into refrigerator to chill. Discard liquid when served.

2. Wash Chinese parsley with cold boiled water. Drain.

3. Chop up roast pig. Arrange on top of jelly fish. Garnish with Chinese parsley. Serve.

Serves 2 - 4

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