Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat and 70% lean meat, which will make the pork have a smooth and tender texture, and the dish will have a ruddy red color. The dish is sour, sweet, spicy and rich with flavor. This dish also uses the spices that are traditionally used for fish based dishes to create a unique and delicious flavor.
200g of pork, 15g of black jelly ear (soaked in water), 30g of water chestnuts, 50g of scallion stalks, 10g of garlic, 10g of ginger, 1 egg, 2 spoonfuls of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil, 1/2 spoonful of MSG, 1 spoonful of vinegar, 1 spoonful of sesame oil, 2 spoonfuls of starch liquid and 1 spoonful of chili sauce.
1. Cut the pork (30% fatty meat and 70% lean meat) into 0.3x5cm of slices; put in a spoonful of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil and the liquid egg white and mix them well by hand.
2. Tenderize the black jelly ear and the water chestnuts and then dice them; clean the scallion stalks and chop them. Dice the garlic and the ginger.
3. Spread the salad oil on the heated wok, and then pour a spoonful of salad oil in the wok, fry the shredded pork until it is 80% cooked and put the pork in the colander to drain the oil.
4. Pour a spoonful of salad oil in the wok and stir-fry the diced garlic and ginger in it. Then put the chili sauce in, and the ingredients including the 200g of pork, 15g of black jelly ear, 30g of water chestnut, 1 spoonful of soy sauce, 1/2 spoonful of MSG, 1 spoonful of sugar, 1 spoonful of vinegar, 1 spoonful of sesame oil and 2 spoonfuls of starch liquid and fry them for a moment. Put the chopped scallions in. Put the dish in a plate and serve.