500 grams (0.11 lb) of pork fillet
50 grams (2 3/4 tbsp) soy sauce
20 grams (1 3/4 tbsp) cooking wine
50 grams (3 tbsp) sugar
3 grams (1/2 tsp) salt
30 grams (2 tbsp) vinegar
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
10 grams (1/3 oz) sectioned scallions
10 grams (1/3 oz) sliced ginger
100 grams (8 tbsp) dry cornstarch
50 grams (3 tbsp) water
1. Cut the fillet into chunks 5 cm (2 inches) long and 4 cm (1.6
inches) wide and mix with 5 g (1/6 oz) of scallions and ginger
each, 1 g (1/6 tsp) of salt and 10 g (2 tsp) of cooking wine, and
marinate for 10 minutes.
2. Dust the marinated chunks of meat with dry cornstarch.
3. Heat the oil to 180-200ºC (355-390ºF) and deep-fry the chunks
of meat, piece by piece, until they are done. Take out and drain
off the oil.
4. Keep 50 g (3 1/2 tbsp) of the oil in the wok and add the
cooking wine, soy sauce, sugar, MSG and salt and water, and bring
to boiling point. Add the vinegar and thicken the soup with the
mixture of cornstarch and water. Put in the deep-fried fillet and
turn several times to allow the ingredients to be fully absorbed
into the meat and gravy. Take out and serve.
Features: The color of the meat is brown and
the gravy is shiny.
Taste: Crispy, tender, sour and sweet to the