Shanxi Guo You Rou
Guo You Rou is a traditional Shanxi signature dish with a long history, and it is basically made in every household.
Ingredients and Tools
- pork tenderloin
- garlic scapes
- salt
- soy sauce
- scallion-ginger-garlic
- egg
- starch
- cooking oil
- wood ear mushrooms
- onion
- cooking wine
- aged vinegar
- Sichuan pepper powder
- chicken bouillon
Measurements
- pork tenderloin 150 g
- garlic scapes 6 stalks
- cooking oil 300ml
- scallion-ginger-garlic 50g
- light soy sauce 20ml
- salt 10g
- egg 1
- starch 10g
- wood ear mushrooms 20g
- onion 100g
- other seasonings 20g
Steps
- Soak the wood ear mushrooms in advance; if you are in a hurry, you can soak them in hot water.
- Slice the pork tenderloin and put it in a bowl, add 20ml light soy sauce, cooking wine, and Sichuan pepper powder, crack in one egg, mix evenly by hand, add starch (sweet potato starch recommended) and mix well, pour in 300ml cooking oil to seal, and marinate for 15 minutes.
- Cut the garlic scapes into about 3cm pieces, and cut the onion into diamond-shaped pieces for later use.
- Heat a wok with plenty of oil. When the oil is 50% hot, add the marinated pork slices, separate them, remove and drain the oil for later use.
- Pour out the excess oil from the wok, leaving 10ml oil for stir-frying. When the oil is 70% hot,
- Add the scallion-ginger-garlic and stir-fry until fragrant, add the garlic scapes first and stir-fry until just cooked, then add the wood ear mushrooms and onion, add light soy sauce and Sichuan pepper powder, stir-fry a few times, then add the previously fried pork slices and stir-fry.
- Add 10g salt, and before removing from the wok add 10ml vinegar and chicken bouillon, then plate.
Notes
- When frying the pork slices, lightly brown the surface and control the heat.
- Before removing from the wok, you can also add a thin starch slurry for a better texture. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.