5 oz. pork loin
1/2 medium-sized onion
1/2 tablespoon dried fungus, to be soaked (may be omitted)
2.1/2 cups peanut oil (consumption about 15%)
1.1/2 tablespoons soya sauce
1/2 teaspoon salt
1/2 teaspoon gourmet powder
1 tablespoon cooking wine
1 teaspoon vinegar
2.1/2 tablespoons cornflour
1 teaspoon minced ginger root
1 heaping teaspoon minced garlic
1) Cut pork into slices 1/4 inch thick by 1.1/3 inches square. Mix well with salt (1/4 teaspoon), gour¬met powder (1/4 teaspoon) and cooking wine (1/2 tablespoon).
Mix 2 tablespoons of cornflour with some water into a porridge-like thick solution.
Wash onion and cut into wedges.
Clean and trim soaked fungus.
2) Mix a thickening sauce with soya sauce, salt (1/4 teaspoon), gourmet powder (1/4 teaspoon), cook¬ing wine (1/2 tablespoon), vinegar, cornflour (1/2 tablespoon) and 8 tablespoons of water.
3) Heat pan and pour in peanut oil. When it is about to smoke, coat meat slices with thick cornflour solution and put them piece by piece into the frying oil. Fry till they become brown and crisp on the outside and sizzle with the touch of the strainer. Remove from oil. Continue to heat oil. Return slices to the pan for one minute more of frying. Remove again and drain. Empty oil from pan.
Heat about 2 tablespoons of oil. Put in onion, fungus, minced ginger and garlic. Stir-fry for about 30 seconds and pour in thickening sauce. Push round with a stirring ladle or slice. When sauce thickens, return pork to pan. Toss and serve.
(1) This is a dish usually made at home in the northern parts of China, characterized by the crispness of the pork and a well-blended salty, delicious, sour and sweet taste in the sauce.
(2) To this dish may be added green pepper or garlic seedlings. The sauce may be made to taste pronouncedly sweet-and-sour by putting in more vinegar (1 tablespoon) and a heaping tablespoon of sugar. Or tomato sauce (ketchup) may be added into the sauce to suit individual taste.
(3) The thickening sauce must be of the right amount and thickness. If it is too much and over-diluted, the pork slices may quickly lose their crispness; if it is too little and over-thick, the dish will not be so flavory and the pork slices may stick together and taste starchy.
When using soaked fungus (wood ear), remember NEVER to put it first into heated oil, as it will cause the oil to splash about.