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Port Slice with Sizzling Rice

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150g pork fillet
250g rice crust
15g black fungus
10g pickled red chillies
50g winter bamboo shoots

  • Slice the pork, add cornstarch, cooking wine and salt, mix well.
  • Cut the winter bamboo shoots into thin slices. Make a sauce out of soup-stock.
  • Stir-fry pork slices in 7-fold hot oil, add scallion, ginger, garlic
    slices, winter bamboo shoot slices, black fungus and pickled red chillies, stir-fry, pour in sauce, bring to the boil and transter to a bowl.
  • Deep-fry the rice crust in 8-fold oil till it comes up to the surface, transfer to a plate, pour on a spoonful of hot oil, pour on the pork sauce.

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