Port Slice with Sizzling Rice click to see closer Materials: 150g pork fillet 250g rice crust 15g black fungus 10g pickled red chillies 50g winter bamboo shoots coriander Preparations 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.