1. Wash the pork and boil in water until thoroughly cooked. While the pork cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain the pork and coat the skin with soy sauce. 2. Deep-fry the pork in hot oil, 350?F(180??)until the skin browns. Drain and soak in cool water until the skin becomes soft. Then cut into 1/8 inch (4mm) slices, leaving some skin on each slice. 3. Crush the fermented bean curd into a paste and set aside. 4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and sugar, and stir to blend. Bring to a boil, lower the heat, and simmer slowly until the pork is tender. 5. Remove the porkslices and stack in large, heat-proof bowl with the skin side down. Pour sauce from wok over meat and set the bowl in a steamer. Steam over high heat for 5 minutes. 6. Pour sauce back into wok, place pork in a serving dish, skin side up. Arrange potatoes around meat. 7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to the sauce. Cook, stirring, until thickened. Pour over the pork and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
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|Serving Size: 1 Serving (1707g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2914mg||100 %|
|Potassium 287.8mg||8 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 41.3g|
|Protein 4.6g||7 %|
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Calories per serving: 202
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