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.