300 grams (0.66 lb) beef tenderloin
75 grams (0.165 lb) canned pineapple
1 egg white
2 grams (1/3 tsp) salt
30 grams (2 tbsp) water
10 grams (1 1/2 tbsp) dry cornstarch
10 grams (2 tsp) mixture of cornstarch and water
5 grams (1 tsp) cooking wine
100 grmas (7 tbsp) cooking oil
5 grams (1 tsp) mashed garlic
1. Cut the pork ribs into chunks 6 cm (2.4 inches) long and wash clean. Mix with 2 g (1/3 tsp) of salt and let marinate for 10 minutes.
2. Heat the oi in a wok to 70-100ºC (160-210ºF ) and quick deep-fry the ribs. Take out and drain off the oil.
3. Keep 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions ginger unti lthey produce a strong aroma. Put in the pork bibs, cooking wine, soy sauce, water, salt, MSG and sugar. Bring it to boiling point and turn to low fire to cook for 30 minutes. Use strong fire to reduce the amount of gravy. Take out to serve.
Features: Brightly shiny
Taste:Salty with a sweet touch. The meat is tender and delicious.