300 grams (0.66 lb) onions
50 grams (0.11 lb) lean pork
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
8 grams (1 1/4 tsp) soy sauce
10 grams (2 tsp) sugar
30 grams (2 tbsp) water
100 grams (7 tbsp) cooking oil
20 grams (4 tsp) mixture of cornstarch and water
3 grams (3/5 tsp) cooking wine
1. Remove the old skin of the onions and cut into slices. Cut the meat into slices and add salt, cooking wine and mixture of cornstarch and water, and well mix.
2. Heat the cooking oil to 180-200ºC (355-390ºF). Stir-fry the meat for 2-3 minutes. Take out and drain off the oil.
3. Keep 50g (3 1/2 tbsp) of oil in the wok. Throw in the onion slices to stir-fry. Add the water, salt, MSG, soy sauce and sugar and bring to boiling point. Use the mixture of cornstarch and water to thicken the soup, add the meat slices and stir. Take out to serve.
Features: A strong aroma of onions
Taste: Salty wit a slight sweetness.