Ingredients
200 g pork tenderloin, 150 g green bell pepper, 1 egg.
Seasonings
5 g sesame oil, 5 g salt, 5 g water starch, 2 g MSG, 10 g cooking wine, 6 g cornstarch, 500 g peanut oil (about 50 g will be used).
Instructions
1. Trim the sinew from the pork tenderloin, slice it into willow-leaf-shaped thin pieces, rinse in cold water to remove any blood, then drain and place in a bowl. Add salt, MSG, egg white, and cornstarch, mixing well to coat. Remove the stems and seeds from the green peppers and cut them into pieces the same size as the pork slices.
2. Heat a wok over high heat, swirl in oil to coat the surface, then add peanut oil and heat to about 40% hot (around 140°C/285°F). Add the pork tenderloin slices and stir-fry until just cooked through, then remove and drain excess oil.
3. Leave a small amount of oil in the original wok over heat, add the green pepper slices and dry-fry until they change color, then add cooking wine, salt, and 40 g (about 3 tablespoons) of water and bring to a boil. Thicken with a water starch slurry, add the pork slices back in, drizzle with sesame oil, and transfer to a plate. This dish features a beautiful white-and-green color scheme, elegant and appealing, with crisp green peppers and tender, smooth pork slices. It is delicious and nutritious, rich in protein, fat, calcium, phosphorus, iron, and various vitamins including C and E, with an especially high content of vitamin C.