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Course: Main
Cuisine: Sichuan
Chef: Zhao Guo
Featuring: Meat


- 250g pork loin
- 100g scallions
- 2g salt
- 2g MSG
- 40g white sugar
- 40g black vinegar
- 5g cornstarch
- 10g minced ginger
- 20g minced garlic
- 30g minced pickled chillies


1.Cut the pork into strips 8cm long and 0.2cm wide. Mix with some cornstarch mixed with water.

2.Cut the scallions into 0.5cm dice.
3.Heat some oil in a wok over a medium heat and stir fry the pork strips until just 
cooked. Remove and set aside.
4.Return the wok to the heat and stir fr y the garlic, ginger, and chillies until fragrant. Return the pork to the wok with the rest of the ingredients and toss to combine, then thicken the sauce with cornstarch.



Grape: Merlot 85%, Sangiovese 15% Ageing: small barrel 18 months Well structured and complex wine. ...

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