Recipe Ingredient
- 600g pork tenderloin
- 1/2l chicken stock
- light soya sauce
- 200g garlic (chopped)
- 4 tbsp light soya sauce
- 400g pickled vegetable (ham mui choy)
- 2 tbsp light soya sauce
- 1/2 soup-spoon sugar
- 10g monosodium glutamate
- 5 soup-spoons yellow wine (wong chau)
- 1/2 l chicken stock
- Cornstarch solution:
- 1g Hong Kong flour
- 1/2 soup-spoon water
Instructions
- To prepare the striploin: Put the whole piece of striploin in chicken stock. Simmer until tender for 30 minutes. Reserve the stock for later. Remove the meat and apply light soya sauce. Then deep-frying oil.
- Remove and cut into slices. Fry with chopped garlic and soya sauce. Arrange on a bowl.
- To prepare mui choy: Wash mui choy to remove excessive salt. Cut into 5cm lengths. Blanch in hot water to remove odour. Drain.
- Fry mui choy until dry and fragrant. Then add oil, garlic, 2 tbsp light soya sauce, 1/2 soup-spoon sugar, monosodium glutamate and yellow wine. Then, add chicken stock and simmer for 20 minutes.
- To assemble the dish: Put mui choy on a plate and top it with the striploin. Steam for 10 minutes.
- Pour the stock from steaming the meat into the wok. Mix together a cornstarch solution of 1g Hong Kong flour and 1/2 soup-spoon of water. Stir into the stock to thicken it. Dish up and pour over the stewed striploins.
