Ingredients:
250 grams (0.55 lb) pork tenderloin
1 egg white
1 gram (1/4 tsp) Chinese prickly ash
5 grams (1/6 oz) chopped ginger
10 grams (2 tsp) ground sesame powder from pre-baked sesame
1 gram (1/4 tsp) MSG
5 grams (1 tsp) spicy oil
10 grams (1 1/2 tsp) soy sauce
10 grams (2 tsp) soy bean paste
1 gram (1/6 tsp) salt
10 grams (2 tsp) sugar
5 grams (1 tsp) mixture of cornstarch and water
50 grams (3 tbsp) water
100 grams (7 tbsp) cooking oil
Directions:
1.
Cut the meat into slices 5 cm (2 inches) long, 0.5 cm (0.2 inch)
wide and 3 cm (1.2 inches) wide. Put in a bowl. Add the salt and
stir until mixture becomes sticky. Add the dry cornstarch and egg
white and mix well.
2.
Grind the Chinese prickly ash and put aside. Put the sugar, chopped
ginger, soy sauce, water and the mixture of cornstarch and water in
a bowl to make a sauce.
3.
Heat the oil to 110-135:C (230-275:F) and stir-fry the pork slices
until they are done. Take out and drain off the oil.
4.
Keep 25 g (1 2/3 tbsp) of the oil in the wok. Put in the ground
Chinese prickly ash and soy bean paste and stir-fry until they
produce an aroma. Put in the pork slices and stir-fry until they
change into a red color. Put in the mixed sauce. Add the spicy oil
and sesame powder and mix well. Take out and serve.
Features: Beautiful shiny.
Taste: The pork slices are tender with a rich spicky.
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