250 grams (0.55 lb) or a can of corn
50 grams (0.11 lb) pork tenderloin
500 grams (1 cup) water
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
1 gram (1/5 tsp) pepper powder
25 grams (1 2/3 tbsp) cooking oil
5 grams (1 tsp) cooking wine
10 grams (2 tsp) mixture of cornstarch and water
1. Cut the pork tenderloin into small cubes the size of corn grains. Whip the eggs in a large bowl.
2. Heat the oil in a wok to 110-135 ºC(235-270 ºF) and stir-fry the meat until it is done. Add the cooking wine, corn and water and bring to boiling point. Put in the salt, MSG, and mixture of cornstarch and water. Turn several times and pour into the large bowl with the whipped eggs. Stir while pouring. Sprinkle on the pepper powder and it is ready to serve.
Features:Light and elegant in color. Highly nutritious.
Taste: Slippery and soothing.