9 oz. pork loin
1 1b. asparagus lettuce
3 cups peanut oil (consumption about 8%)
2 tablespoons cornstarch
1 tablespoon cooking wine
1 teaspoon salt
1/2 teaspoon gourmet powder
1 tablespoon scallion
1 tablespoon ginger root
a dash of pepper
1) Cut pork into strips 1/2 inch square and then cut strips into diamond pieces about 3/4 inches long.
Peel asparagus lettuce and remove inside fibres. Cut into strips about 1.3/4 inches long X1/2 inch square. Soak in cold water.
Cut scallion into lengths and ginger root into slices.
2) Break eggs in a bowl and beat. Add part of the egg to cornstarch and mix well. Add the rest of the egg and stir until the mixture becomes a porridge-like batter.
3) Heat oil in frying pan. Coat pork pieces with egg batter and drop them one by one into the oil. Fry until dark red. Remove and drain, and they become the "crisp pork".
4) Boil water in a clay pot. Add "crisp pork" and, when this is brought to a boil again, keep pot on a low flame and add scallion lengths and ginger slices, salt, wine and pepper. Simmer to cover for 1.1/2 hours. Shortly before serving, add asparagus lettuce and gourmet powder.
(1) The pork in this dish is golden brown in color, well done, delicious and easy to chew. The vegetable is jade green and crunchy to the bite. The stock is clear and of a light taste. It is therefore a good dish for all, especially the elderly and the children.
(2) The same recipe may be followed to make "Crisp Chicken in Casserole". The only difference is that the chicken is to be boned and cut into strips of 2 inches long by about 3/8 inches wide.
(3) Asparagus lettuce (also known as lettuce root), if unavailable, may be replaced by any other kind of greens suitable as soup garnish, such as winter bamboo shoots, water chestnuts and/or carrots.
(4) For those who like their food spicy, a little of Chinese prickly ash, aniseed and cinnamon may be added to the stock before simmering.