Try this Suan Ni Pai Jou (Sliced Pork with Garlic Sauc recipe, or contribute your own.
Suggest a better description1. Clean the pork and cut off the skin. Then cook the whole pork in boiling water for about 30 minutes. (Add some scallion and ginger if available). Poke a chopstick into the pork. If no pink liquid flows out of the hole, the meat is done. remove and drain. After cooling, slice it across the grain into 2 inch square very thin slices. 2. Boil the slices of pork in boiling water again for 5 seconds. Remove and drain. Pat dry with a dry towel. 3. Arrange the slice of pork on a plate (the attractive pieces should be placed on the top). Sprinkle the seasoning sauce (a mixture of the chopped garlic, the salt, the soup stock, the soysauce, the hot red pepper oil, MSG and sesame oil) on top. Serve. Posted by [COOKIE LADY] from Pei Meis Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 20 | ||
Calories from Fat: 15 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 391.2mg | 13 % | |
Potassium 19.6mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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