300 grams (0.66 lb) potatoes
5 grams (1/6 oz) bamboo shoots
25 grams (5/6 oz) minced lean pork
5 grams (1/6 oz) mushrooms
5 grams (1/6 oz) red chili
5 grams (1 tsp) soy bean paste
500 grams (1 cup) cooking oil (only 1/10 to be consumed)
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (1 1/2 tsp) soy sauce
3 grams (3/5 tsp) sugar
1/2 gram (1/60 oz) finely cut scallions
1/2 gram (1/60 oz) chopped ginger
1/2 gram (1/60 oz) chopped garlic
100 grams (1/5 cup) water
1. Remove the skin of the potatoes and cut into diamond-shaped chunks about 2 cm (0.8 inch) long. Finely cut the bamboo shoot, mushrooms and red chili.
2. Heat the oil in a wok until 110-135ºC (230-275ºF) and then put in the potato chunks. Deep-fry them until they are golden yellow. Take out and drain off the oil.
3. Put 25 g (1 2/3 tbsp) of oil in the wok, add minced pork, mushroom, bamboo shoots and red chili and stir-fry. Add water, potato chunks, soy bean paste, salt, MSG, soy sauce, cooking wine, sugar, scallions, ginger, and garlic. Cook until the potatoes are well down. Use a strong fire to reduce the soup. Put on a plate and serve.
Features: Thickly flavored
Taste: Soft, salty and sweet.