300 grams (0.66 lb) pork tenderloin
200 grams (0.44 lb) peanuts
5 grams (1 tsp)soy sauce
25 grams (1 1/2 tbsp) sweet bean paste
5 grams (1/6 oz)red chili, presoaked in water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams(2 tsp)mixture of cornstarch and water
10 grams (1 1/2 tbsp) dry cornstarch
10 grmas (2 tsp) cooking wine
2 grams (1/3 tsp) salt
2 grams (1/2 tsp)MSG
5 grams (1/6 oz)finely cut scallions
5 grams (1/6 oz)chopped ginger
25 grams (1 1/2 tbsp) coy bean paste
5 grams (1 tsp) sugar
2 grams (2/5 tsp) sesame oil
1. Cut the meat into cubes 1 cm (0.4 inch) long each side. Add 1 g (1/6 tsp) of the salt and the egg white and mix well.
2. Deep-fry the peanuts.
3. Heat the oil to 110-135ºC (230-275ºF) and slippery-fry the cubed pork until it is done. Take out and drain off the oil.
4. Use the remaining oil to stir-fry the scallions and ginger until they produce a strong aroma. Add the cookin gwine, bean paste, sweet bean paste, red chili, soy sauce, salt, suger, peanuts and cubed pork, and stir well. Put in the mixture of cornstarch and water to thicken the soup. Sprinkle on the seasame oil and take out to serve.
Features:Red in color and every cube of pork and peanuts is wrapped in sauce.
Taste:The peanuts are crispy and soft, while the meat is spicy and delicious.