Page:The Chinese cook book.djvu/108

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(a) Boil the pork until done and place in cold water. Punch several small holes with a large needle. Gently squeeze the oil out of it. Change water until no oil is on the top.

(b) Cut the pork into thin pieces 1/32 inch by ¾ inch by 1½ inches. Mix with salt to suit the taste, and with the mustard and vinegar.

(c) Boil the string beans for 10 minutes. Put into a bowl, and add salt and enough vinegar to cover.

(d) Cover and keep air tight for 2 hours.

(e) Place the pork on top of the string beans and serve.

Use parsley and sage cut into threads for a garnish.