200g of pork tenderloin, 300g of crispy rice, 30g of peas, 50g of water-soaked bamboo shoots, 50g of red peppers, 20g of ham, 1 teaspoon of salt (5g), 1 teaspoon of Shaoxing wine (15ml) and 2 teaspoons of starch (/kloc-0 Oil 300ml(20ml), leek 1 root, ginger 1 slice (about 5g), soy sauce 1 spoon (15ml), chicken essence 1 teaspoon (5g) and water/kloc-0.

working methods

Clean the pig and cut it into small pieces with a length of 3cm and a width of 1cm. Water-soaked winter bamboo shoots are cut into comb pieces. Ham and red pepper are cut into 2 cm diamond-shaped pieces. Wash shallots and chop them. Peel and chop ginger.

Add salt (1/3 teaspoons, 2g), Shaoxing wine (1/2 teaspoons, 7ml), egg white and starch, and marinate for 10 minute.

Stir-fry the oil in the wok over high fire. When the oil is 90% hot (you can feel the obvious heat when you put your palm on the wok), put the crispy rice into the wok, and when the crispy rice expands rapidly and is fried into golden brown (about half a minute), take it out and drain the oil, and put it in a plate for later use.

Leave the bottom oil in the pot, heat it, add shredded ginger and stir-fry until fragrant, then add pork-Tongji slices to smooth them quickly, and then put the sliced bamboo shoots, ham slices, red pepper slices, peas and soy sauce into the pot and stir-fry for about 2 minutes.

Pour water into a pot, bring to a boil, add salt (1/2 teaspoons, 3g) and chicken essence, and then add water starch to thicken the soup.

Finally, pour the soup on the rice crust and sprinkle with chopped green onion.