Instructions: 1. Wash the pork and boil in water until thoroughly cooked. While the pork cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain the pork and coat the skin with soy sauce.

2. Deep-fry the pork in hot oil, 350iaF(180i )until the skin browns. Drain and soak in cool water until the skin becomes soft. Then cut into 1/8 inch

(4mm) slices, leaving some skin on each slice.

3. Crush the fermented bean curd into a paste and set aside.

4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and sugar, and stir to blend. Bring to a boil, lower the heat, and simmer slowly until the pork is tender.

5. Remove the porkslices and stack in large, heat-proof bowl with the skin side down. Pour sauce from wok over meat and set the bowl in a steamer.

Steam over high heat for 5 minutes.

6. Pour sauce back into wok, place pork in a serving dish, skin side up.

Arrange potatoes around meat.

7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to the sauce. Cook, stirring, until thickened. Pour over the pork and serve.

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