Course 4: Twice-cooked Pork with Spicy Sauce
250 grams (0.55 lb) pork leg meat with the skin on
150 grams (0.33 lb) scallions
50 grams (0.11 lb) celery
10 grams (2 tsp) sweet soy bean paste
25 grams (1 tbsp) spicy bean paste
10 grams (2 tsp) cooking wine
5 grams (1 tsp) soy sauce
5 grams (1 tsp) sugar
25 grams (2 tbsp) cooking oil
2 grams (1/15 oz) dry red chili

1. Boil the pork leg until the skin becomes soft and the meat is done. Take out and cool off.

2. Cut the meat into slices 5 cm (2 inches) long, 0.3 cm (0.12 inch) thick and 3 cm (1.2 inches) wide. Cut the scallions into slices. Cut the celery into sections 3 cm (1.2 inches) long.

3. Heat the oil to 110-135C (230-275F). Put in the pork slices and stir-fry until the slices roll up. Put in the red chili, spicy bean paste, sweet bean paste, cooking wine, sugar, soy sauce and celery, and stir well several times. When brown color shows on the meat and celery, add the scallions and keep stirring several more times. Put on a plate and serve.

Features: Dark brown in color.
Taste: Salty, sweet and spicy with a strong delicious aroma.

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