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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine pork, 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Allow it to marinate for 1 hour. | 2. When done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). Prepare a wire rack by lining it with several layers of paper towels. | 3. Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch. | 4. Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked though. Transfer the fried pork to the paper towel lined rack. | 5. In a saute pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil. | 6. Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1			1705.536	0.0	63.0958	159.0775
shaoxing wine	1	tablespoon		-	-	-	-
soy sauce	1/2	tablespoon		4.24	0.3944	0.6512	0.0456
ginger juice	1/2	tablespoon	squeezed shredded	-	-	-	-
potato starch	1/4	cup		-	-	-	-
shaoxing wine	2	tablespoons		-	-	-	-
black vinegar	2	tablespoons		-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		4.24	0.3944	0.6512	0.0456
white sugar	2	tablespoons		97.524	25.195	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.