450g Pork Loin
2 teaspoons Cornflour (for marinade)
450g Cabbage or Celery Cabbage
2 tablespoons light soya sauce
1 teaspoon sugar
1/2 teaspoon pepper
5 tablespoons stock
- Replenishes the body system.
Wash pork loin clean. Knock the pork loin until loose. Mix 2 teaspoons each of cornflour and water well. Marinate the pork loin for a while. Wash cabbage clean. Cut into thick stalks. Make the seasoning sauce for later use. Method is that use 5 tablespoons of stock and bring to the boil. Turn to low heat. Dump in sugar, pepper and light soya sauce. Cook the seasoning until mix well.
Heat the wok. Put in dash of oil. Put the side with tendon of the pork loin in the wok. Shallow-fry until brown. Turn the pork loin up side down.
Shallow-fry until brown. Halve the pork loin. Dump in the seasoning sauce.
Scald the cabbage in boiling water until cooked.