2/3 lb. fillet of pork
5 water chestnuts
2 tbsp. soy bean sauce
2 tbsp. water
3 tbsp. wine
1 tbsp. + 1 tsp. cornstarch
3 tbsp. + 6 c. oil
2 tbsp. broad bean paste
1 tsp. sugar
1 tbsp. vinegar
1 tbsp. garlic paste
1 tbsp. minced ginger
2 tbsp. minced green onion

1. Shred pork, add pork shreds with 1 tablespoon soy bean sauce, 2 tablespoons water, 2 tablespoons wine, 1 tablespoon cornstarch and 1 tablespoon oil. Mix well. Cut water chestnuts into thin slices.

2. Heat 6 cups oil in the pan. Place pork slices in, fry until it turns white; drain.

3. Heat 2 tablespoons oil in the pan. Stir-fry broad bean paste, season with 1 tablespoon soy bean sauce, 1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon wine, 1 teaspoon cornstarch, 1 tablespoon garlic paste, 1 tablespoon ginger and 2 tablespoons green onion; stir fry for 3 minutes; remove and serve.