350 grams (0.77lb) pork tenderloin
50 grams (0.11 lb) scallions cut into shreds
25 grams (5/6 oz) ginger cut into shreds
10 grams (1/3 tsp) salt
5 grams (1 tsp) soy sauce
15 grams (1 tbsp) vinegar
2 grams (1/2 tsp) MSG
2 grams (2/5 tsp) pepper powder
5 grams (1 tsp) mashed garlic
1 egg white
5 grams (1 tsp) spicy bean paste
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
5 grams (1 tsp) dry cornstarch
1. Cut the meat into strips 6 cm ( 2 inches) long and 0.3 cm
(0.12 inch) thick. Add 1 g (1/6 tsp) of salt, 1 egg white and dry
cornstarch, and mix well.
2. Use the remainder of the salt, soy sauce, vinegar, MSG,
pepper powder and mixture of cornstarch and water to make a
3. Heat the oil to 70-100ºC (160-210ºF) and slippery-fry the
meat strips until they are done. Take out and drain off the oil.
Keep 25 g (1 3/4 tbsp) of oil in the wok and heat to 70-100ºC. Add
the scallions, ginger, red chili and mashed garlic, and stir-fry
until mixture produces a strong aroma. Put in the cooking wine and
spicy bean paste and stir several times. Add the pork strips and
the pre-prepared paste. Mix well and take out to serve.
Features: Shiny with a brown color.
Taste: Sour and spicy to the right taste. Rich and