Soak 100 g mung bean vermicelli in warm water until softened, then drain.
Slice 400 g pork shoulder thinly, then mix with 30 g corn starch, 30 g egg white, 30 g Shaoxing wine, and 5 g soy sauce.
Heat 500 g vegetable oil in a wok to 180°C (350°F).
Sesli anlatım, porsiyon ayarı ve daha fazlası
