0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Meat 4 Servings

INGREDIENTS

Sweet-and-pungent sauce
1/2 lb Lean pork
1/2 lb Smoked ham
1/2 lb Flounder filets
2 T Soy sauce
1 ds Pepper
2 T Cornstarch
1/4 c Water
2 Eggs
Oil for deep-frying
Flour

INSTRUCTIONS

Prepare a sweet-and-pungent sauce (see recipes). Keep warm. Cut pork
and ham in 1/16 inch slices, then in 2-inch squares. Cut flounder in
2-inch squares. Sprinkle with soy sauce and pepper. Blend cornstarch
and cold water to a paste. Separate eggs: reserve whites; beat yolks
lightly, then mix with cornstarch paste to a smooth batter. Dip pork,
fish and ham squares alternately into batter and stack together in
units of three. (The egg yolks will make them adhere.) Meanwhile,  heat
oil. Dredge each stack lightly with flour and dip in reserved  egg
whites. Then add to oil, a few pieces at a time, and deep-fry  until
golden. Drain on paper toweling. Serve with the  sweet-and-pungent
sauce poured over.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 501
Calories From Fat: 109
Total Fat: 12.2g
Cholesterol: 155.4mg
Sodium: 1027.4mg
Potassium: 465.4mg
Carbohydrates: 64.2g
Fiber: 2.2g
Sugar: <1g
Protein: 30.9g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?