300 grams (0.66 lb) pork tenderloin
2 grams (1/15 oz) red chili
5 grams (1/6 oz) chopped ginger
5 grams (1/6 oz) finely cut scallions
5 grams (1 tsp) vinegar
5 grams (1 tsp) mashed garlic
5 grams (1 tsp) soy sauce
10 grams (2 tsp) cooking wine
10 grams (2 tsp) MSG
3 grams (1/2 tsp) salt
1 egg white
10 grams (1 1/2 tbsp) dry cornstarch
5 grams (1 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1. Cut the pork into cubes 0.8 cm (0.32 inch) long on each side. Add 2 g (1/3 tsp) of the salt, dry cornstarch and egg white and mix well. Cut the dry red chili into sections 3 cm (1.2 inches) long.
2. Put the cooking wine, MSG, mixture of cornstarch and water, vinegar, soy sauce, sugar and the remaining salt in a bowl to make a sauce.
3. Heat the oil in the wok to 70-100ºC (160-210ºF) and stir-dry the diced pork until it is done. Take out and drain off the oil. Leave 20 g (1 1/2 tbsp) oil in the wok and stir-fry the scallions, ginger, garlic and red chili until they produce a strong aroma. Put in the pre-prepared sauce and diced pork. Stir evenly and take out to serve.
Features: Richly flavored and beautifully colored.
Taste: Spicy and delicious.