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1
Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl.
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2
Rinse and dry the shrimp, add them to the bowl and mix.
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3
Refrigerate for 20 minutes.
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4
Bring 2 cups water to a boil.
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5
Remove from heat, add the shrimp mixture and stir vigorously to separate them.
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6
When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
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7
Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside.
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8
Combine the ginger, garlic and black beans in a dish.
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9
In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
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10
Place a wok or skillet over high heat.
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11
When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds.
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12
Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes.
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13
Add the wine mixture, and bring to a simmer.
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14
Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute.
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15
Slowly pour in the beaten egg in a thin stream.
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16
When it starts to set, transfer the food to a warm serving dish.
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17
Garnish with scallions, and serve.
