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Pork In Wine Lees


Pork In Wine Lees
1 pound pork fillet cut into two thinner pieces
1 cucumber, seeds removed, angle-cut into fat strips
2 egg whites, beaten until no longer liquid
3 Tablespoons cornstarch
1 teaspoon granulated sugar
½ teaspoon coarse salt
3 Tablespoons red fermented wine lees
3 Tablespoons lard
½ cup stock
2 Tablespoons Chinese rice wine
1 teaspoon each. of sugar and salt
2 teaspoons cornstarch

1. Mix pork with the egg whites and put them in a plastic bag, add the cornstarch and shake until well coated.
2. Now mash red wine lees on a flat plate, and coat the meat on all sides of each pork piece.
3. Heat lard in a wok or fry-pan, and fry the pork over high heat for two minutes per side, then them to an empty plate and set them aside.
4. Add the cucumber pieces to the pan and stir fry for one minute, then set them aside and discard any lard or oil.
5. Next, mix the stock, rice wine, sugar, salt, and the cornstarch, add the pork and stir-fry it for one minute, then put it in a small pre-heated bowl, and serve.

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