450 grams (1 lb) streaky pork with skin on
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
75 grams (4 tbsp) soy sauce
25 grams (1 3/4 tbsp) sugar
20 grams (2/3 oz)finely cut scallions
20 grams (2/3 oz) chopped ginger
1000 grams (2 cups) water
50 grams (3 1/2 tbsp) oil
20 grams (1 2/3 tbsp) cooking wine
1. Cut the meat into squares 3 cm (1.2 inches) long each side.
2. Heat the oil to 110-135 ºC (230-275 ºF)and stir-fry the scallions and ginger until they produce a distinctive aroma. Add the pork squares and mix well. Put in the cooking wine and soy sauce, and cook until the meat changes into a brownish color. Add the water and slat to bring it to a boiling point. Turn to low fire and let it simmer for 1 hour. Turn to high fire to boil off some of the soup. Take out and serve.
Features: The dish looks invitingly shiny.
Taste: The meat is soft and the soup is rich. Salty with a slight sweet taste.