Page:The Chinese cook book.djvu/195

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To each pound of pork use 2 ounces of spicery salt, 1½ teaspoonfuls of salt, 1½ teaspoonfuls of sugar. Mix and rub over the pork. Expose to the hot sun for 1 day. Dip into 5 ounces of sauce residue. Mash. Add 1½ ounces of sweet sauce, 2 ounces of good Fun Wine. Mix well.

Wrap up with Chinese tissue-paper, and put in a dry place where it can stay until dry. It is now ready for cooking.

(a') Cut 1 pound of spiced pork into pieces 1 inch by 1 inch by 1½ inches.

(b) Use about 10 bean cakes. Cut each cake into 4 pieces. Fry until yellow.

(c) Cut about 3 pounds of any Chinese vegetables into pieces the same size as the pork.

(d) Cook the pork, bean cakes, and vegetables in water in an oiled pan for ½ hour.

(e) Add Chinese gravy.