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
5 grams (1/6 oz) sliced ginger
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.
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.
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
Features: Light-seasoned, the dish is refreshing and
soothing to the mouth.
Taste: Salty and delicious.