Boil the bamboo shoot and cut it into 1
1/2 inches long pieces. Soak dried mushrooms, discard stems and cut it
in 14 pieces. Cut green onion into 1 1/2 inch long pieces.
Drop and soak the green garlic in boiling
water and remove each leaf and separate it into 3 or 4 strings.
Cut the pork into 14 slices pound each
slice with wood mallet or the back of knife a few times. Place on each
one a mushroom, bamboo shoot and green onion, the roll it well. Each
pork roll should be wrapped with green garlic strings or fastened with a
toothpick.
Soak the pork rolls in soy sauce and wine
for about 20 minutes.
Deep fry the pork rolls in hot oil about 1
minute, until brown, remove and drain the oil from pan.
Stew the fried pork rolls with remaining
marinade sauce, add sugar, vinegar and boiling water.
Cook for about 30 minutes, or until done.
When the sauce is reduced to half a cup,
add sesame oil and serve hot.
