300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water
1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm
(0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of
salt and stir until mixture becomes sticky. Add the egg white and
dry cornstarch and mix well. Cut the green peppers into shreds of
similar size to the meat.
2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork
shreds until they are done. Take out and drain off the oil.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the
shredded green peppers for one minute. Add the shredded pork,
cooking wine, salt, MSG and water, and bring to boiling point. Put
in the mixture of cornstarch and water to thicken the sauce. Take
out and serve.
Features: The meat is white with a light pink
tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green
peppers crispy. The dish is salty to the right taste.