Shredded pork with garlic sauce - sichuan style

Ingredients:
500gm pork meat (rou tou)

120gm water chestnut
4 tbsp black fungus
3 tbsp spring onion
1 tbsp chopped ginger
2 tbsp chopped garlic

Seasoning:
1 tbsp light soya sauce
2 tbsp water
1 egg white
2 tbsp corn flour

Gravy:
2 tbsp water
1 tsp sugar
2 tbsp light soya sauce
1 tbsp white vinegar (rice vinegar)
1 tbsp sesame oil
1 tbsp corn flour
some pepper
1 tbsp wine (add in later)

Method
1. Cut the pork into thin strip then put into a mixing bowl, add in light soya sauce, water and mix well, add egg white and mix again.

2. Add in cornflour, use 2 hands to mix it well, forward and backward then leave it aside to set for 20 mins.

3. Water chestnut, peel off skin and cut into strip. Black fungus soak soft, then cut into strip, spring onion cut into small pieces.

4. Mix the gravy and stir it well inside the bowl.

5. Parboil the shredded pork in medium heat. Once the meat turn slight white, remove and drain dry.

6. Heat up the wok, put 2 tbsp of oil, put in chopped garlic, ginger to fry until fragrant. Add black fungus and stir, add in the parboil shredded pork to stir then sprinkle hua tiao wine around the wok.

7. Stir and fry well, add water chestnut and stir it for 3 times.

8. Add gravy then stir for 5 times, add water (if the gravy is too thick)

9. Stir in the spring onion, off fire and dish up to serve.