Ingredients
Lean pork 200 g (about 7 oz), banana 1, eggs 2, stock 0.5 tablespoon.
Seasonings
3 teaspoons salt, 0.5 tablespoon each of cornstarch and Shaoxing wine, 1 teaspoon MSG, 1 tablespoon each of ketchup and sugar, 2 teaspoons each of white pepper and sesame oil, 500 g (about 1 lb) vegetable oil.
Instructions
1. Wash the lean meat, then mince it into a paste. Mix with salt and beat until sticky, then add the egg and cornstarch, stirring and beating until the mixture becomes cohesive. Shape into balls about the size of a longan, then flatten into small round patties. Steam in a bamboo steamer until cooked through, then dust with cornstarch.
2. Peel the bananas, cut each banana lengthwise into three strips, then cut into diamond-shaped pieces. Toss with beaten egg, coat with dry cornstarch, and deep-fry in vegetable oil until firm. Remove and arrange around the edge of the plate.
3. Heat vegetable oil in a wok to 140°C (284°F), deep-fry the meat patties until cooked, then remove and drain in a large strainer. Using the remaining oil in the wok, add Shaoxing wine, pour in stock, and season with salt, MSG, sugar, and ketchup. Sprinkle with white pepper, add the meat patties, cover, and simmer until the sauce is nearly dry. Drizzle with sesame oil, toss to coat evenly, and plate in the center of the dish. This dish features meat with banana, offering a unique flavor.