Jingjiang rousi is a very common dish available at almost all restaurants.jinjiang rousi

  • Pork tenderloin (150 g)
  • Large scallions (50 g)
  • Salt (1 g)*
  • Gourmet powder (1 g)*
  • Sweet flour paste (5 g)*
  • Soy sauce (3 g)*
  • Sugar (3 g)*
  • Cooking wine (10 g)*
  • Wet starch (40 g)*
  • Stock (30 g)*
  • Oil

*Amounts are approximate.


  1. Slice pork into very thin slices. Then slice into thin shreds.
  2. Split scallion in half. Fold over.
  3. Slice lengthwise into very thin shreds.
  4. Soak scallion in cold water to crisp until read to serve.
  5. Mix soy sauce, sugar, gourmet powder, wet starch and stock in a small bowl. (The dish shouldn’t be sweet, but the sugar will counteract the salt of the sweet flour paste.)
  6. Dilute a small amount of sweet flour paste with water to make a thin liquid.
  7. Just before cooking, marinate pork shreds in salt, cooking wine and some wet starch. Add a small amount of cold oil. (The oil will help disperse the pork while it stir-fries.)


  1. Season wok.
  2. Add oil to wok.
  3. Add pork and stir-fry. Stir quickly to prevent overcooking. Remove.
  4. Add the diluted sweet flour paste and stir. Remove.
  5. Slowly pour in the sauce mixture.
  6. Return to heat and stir until sauce is thickened.
  7. Remove from heat and plate.
  8. Top pork with scallion shreds and serve.

Dish checklist:

  • Are the sauce and oil combined?
  • Are the pork shreds rounded and shiny?
  • Is the scallion crisp?


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