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Course: Main
Chef: Xia Peng
Featuring: Meat


- 4 bone-in pork chops
- 100g scallions
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 10g sugar
- 10g cornstarch
- Salt, to taste
- Vegetable oil, as required
- Water, as required


1.Wash the scallions and tie each one into a knot.

2.Marinate the pork chips in the dark soy sauce, light soy sauce, and cornstarch for 15 minutes.
3.Heat some vegetable oil in a wok over a high heat and then brown the pork chops evenly on both sides.
4.Add the scallions and stir fry for a few minutes until fragrant. Rinse out the bowl that you used to marinate the pork ribs in with water and then pour the mixture into the wok, adding enough water so that the pork chops are not covered. Season with sugar and salt to taste.
5.Cook over a medium heat for 5 minutes, until the sauce has reduced slightly.



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