125 grams (0.27 lb) pork tender loin
125 grams (0.27 lb) chicken breast
125 grams (0.27 lb Mandarin fish
1 green pepper
30 grams (1 oz) carrot
5 grams (1 tsp) cooking wine
3 grams (1/2 tsp) salt
15 grams (1 tbsp) sesame oil
10 grams (1 1/2 tbsp) dry cornstarch
5 grams (1 tsp) scallions and peppery wine (made by soaking a small number of scallion and Chinese prickly ash in cooking wine for 10 minutes
5 grams (1/6 oz) sliced ginger
1. Cut the three kinds of meat into thin shreds 5 cm (2 inches) long and marinate the shredded meat with the egg white, cooking wine, 1 1/2 g (1/4 tsp) salt and dry cornstarch. Wash clean and cut the green pepper and carrot into thin shreds.
2. Boil the shredded meat separately, each for 5 minutes. Boil the shredded green pepper and carrot for 1 minute. Take out and drain off the water.
3. Put the shredded meat on a plate, add the scallions and peppery wine and mix well. Get rid of the sauce that results from the mixing. Add the sesame oil and 1/ 1/2 g (1/4 tsp) salt and mix well. Put the shredded ginger in a small plate to go with the dish.
Features: Light-seasoned, the dish is refreshing and soothing to the mouth.
Taste: Salty and delicious.