ams ▁of ▁tender lo in , ▁four ▁eggs , ▁ 3 0 ▁gr ams ▁of ▁cook ing ▁wine , ▁ 3 0 ▁gr ams ▁of ▁fl our , ▁ 1 0 ▁gr ams ▁of ▁ses ame ▁oil , ▁ 1 ▁kg ▁of ▁p ork ▁fat , ▁and ▁salt . ▁ ▁The ▁tender lo in ▁is ▁cut ▁into ▁s lices ▁ 4   cm ▁long ▁and ▁ 2   cm ▁thick , ▁and ▁so aked ▁in ▁the ▁mixture ▁of ▁rice ▁wine ▁and ▁salt . ▁ ▁E gg ▁whites ▁are ▁mixed ▁with ▁fl our ▁in ▁a ▁container ▁to ▁form ▁a ▁paste ▁thick ▁enough ▁to ▁keep ▁a ▁ch op st ick ▁in ▁a ▁standing ▁position . ▁ ▁P ork ▁fat ▁is ▁he ated ▁and ▁the ▁mar in ated ▁meat ▁s lices ▁are ▁f ried ▁for ▁five ▁minutes . ▁ ▁When ▁the ▁cook ed ▁tender lo in ▁s lices ▁are ▁ready ▁for ▁serving , ▁ses ame ▁oil ▁is ▁added . ▁ ▁Due ▁to ▁the ▁use ▁of ▁p ork ▁fat , ▁the ▁d ish ▁is ▁considered ▁un he alth y ▁and ▁the ▁veget able ▁oil ▁has ▁been ▁used ▁as ▁an ▁alternative , ▁but ▁many ▁have ▁claimed ▁that ▁this ▁results ▁in ▁the ▁d ish ▁not ▁being ▁as ▁t ast y ▁as ▁when ▁p ork ▁fat ▁is ▁used . ▁ ▁See ▁also ▁ ▁List ▁of ▁p ork ▁d ishes ▁ ▁References ▁ ▁Category : Be ij ing ▁cu is ine ▁Category : P ork ▁d ishes <0x0A> </s> ▁The ▁Sh aron ▁Temple ▁is ▁an ▁open - air ▁museum ▁site ,