Ingredients and Tools
- Peeled pork (choose lean/fat ratio as desired)
- Vegetable oil
- Old ginger
- Scallions
- Cooking wine
- Salt
- Thirteen-spice
- Pepper powder
- MSG
- Chicken bouillon powder
- Crushed Sichuan pepper
- Sichuan peppercorns
- Light soy sauce
- Eggs
- Flour
- Sweet potato starch
Measurements
- Pork 500 grams auxiliaries
- Eggs 2
- Flour 30 grams
- Sweet potato starch 120 grams scallion-ginger water
- Old ginger 20 grams
- Scallions 15 grams
- Cooking wine 15 grams
- Water 80 grams marinating seasonings
- Salt 4 grams
- Thirteen-spice 2 grams
- Pepper powder 3 grams
- MSG 5 grams
- Chicken bouillon powder 5 grams
- Crushed Sichuan pepper 3 grams
- Sichuan peppercorns 3 grams
- Light soy sauce 8 grams
Steps
- Slice the old ginger; do not cut the scallions.
- Pour in the cooking wine and water according to the calculation formula.
- Knead by hand for 5 minutes so the flavors of ginger and scallion fully dissolve into the water. Pork prep
- Remove the skin, wash the pork clean.
- Cut into strips 8~10 cm long and 1.5 cm thick.
- Add salt, thirteen-spice, pepper powder, MSG, chicken bouillon powder, crushed Sichuan pepper, Sichuan peppercorns, and light soy sauce according to the calculation formula above.
- Pour in the scallion-ginger water made earlier.
- Mix evenly and knead thoroughly for 10 minutes, until the meat absorbs all the water and becomes sticky.
- Cover with plastic wrap and rest in the refrigerator for 30 minutes. Coating the pork
- Add flour and sweet potato starch to the marinated meat and add egg whites.
- Knead thoroughly for 15 minutes. First fry to set shape
- Pour vegetable oil into the pot, adjust the amount based on pot size; oil depth should be at least 3 cm.
- Heat over high heat to 150°, then turn to low heat to maintain the temperature.
- Use chopsticks to lower the coated pork strips into the oil, shape them as you like, and fry for 3~5 minutes to set. When the color is slightly yellow and they feel a bit firm when stirred with a spatula, they are done. The exact time depends on meat size, oil temperature, and coating.
- Remove and drain oil. tips: If you’re not sure about the timing, you can fry a little longer; otherwise the meat may taste slightly raw. If you have no experience, fry one piece at a time to prevent sticking. Second fry to finish
- Raise the oil temperature to 180°, add the first-fried pork strips, and fry until golden, then remove.
Notes
- When coating, be sure to knead the sweet potato starch to break it up; do not leave dry granules in it, or it will splatter when frying!!!
- If there is too much meat to finish, you can fry only once and then refrigerate. When you want to eat later, take it out and fry again; the texture is basically unaffected. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.