Stir Fried Pork San-shi Style
Ingredients
- 4 oz Pork fillet
- ½ tbsp Vinegar
Ingredients A:
- 1 Egg white
- 1 tsp Cornstarch
Ingredients B:
- 1 tbsp Wood ear (sze-chuan)
- ½ Bamboo shoot, cooked
- 1 Cucumber
Ingredients C:
- 6 Green onion sections
- 3 Ginger slices
- 3 Garlic bud, sliced
Preparation
- Cut pork into large thin slices, marinate with “Ingredients A”.
- Soak wood ear till tender. Cut bamboo shoot, cucumber into slices.
- Mix 3 tbsp soup stock with 2 tbsp brown pepper corn juice and 1½ tsp cornstarch and later use.
- Heat 3 cup oil to 150°F Deep fry pork, remove when color turns white, drain. Stir fry “Ingredients C” with 2 tbsp hot oil, add “Ingredients B” and pork, stir fry over high heat, sprinkle Vingar (in order to remove fishy flavor and keep tender), season with 1 tbsp soysauce, ½ tbsp wine, thicken with stock “No.3”. Serve.
Brown pepper corn juice is made of 2 tbsp boiling water mix with brown pepper corn.
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