| 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 |
tb |
Soy sauce |
| 1 |
ds |
Pepper |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 2 |
|
Eggs |
|
|
Oil for deep-frying |
|
|
Flour |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes). Keep warm.
2. Cut pork and ham in 1/16 inch slices, then in 2-inch squares.
3. Cut flounder in 2-inch squares. Sprinkle with soy sauce and pepper.
4. Blend cornstarch and cold water to a paste. Separate eggs: reserve
whites; beat yolks lightly, then mix with cornstarch paste to a smooth
batter.
5. 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.
6. 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.
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