Li zhi rou (Fujian Lychee Pork)

Cut the Pork shoulder into 2.5 cm bite-sized pieces. In a bowl, marinate the Pork shoulder with 15 grams of Light soy sauce, Shaoxing wine, and White pepper for 20 minutes.

After marinating, add the Egg white to the Pork shoulder and mix well. Then, gradually add 50 grams of Cornstarch, tossing until each piece of Pork shoulder is lightly coated.

Prepare the sweet and sour sauce by combining Chinkiang vinegar, Granulated sugar, Ketchup, 15 grams of Light soy sauce, Water, and the remaining 10 grams of Cornstarch in a small bowl. Stir until the Cornstarch is fully dissolved.