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
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.