Shanxi Guoyou Rou (Oil-Passed Pork)

Ingredients

• Pork tenderloin
• Garlic scapes
• Salt
• Soy sauce
• Scallion, ginger and garlic
• Egg
• Starch
• Cooking oil
• Wood ear mushrooms
• Onion
• Cooking wine
• Aged vinegar
• Ground Sichuan pepper
• Chicken bouillon powder

Steps

1. Soak the wood ear mushrooms in advance; if in a hurry, use hot water.
2. Slice the pork tenderloin into a bowl, add 20ml light soy sauce, cooking wine and ground Sichuan pepper, crack in an egg and mix well by hand, add starch (sweet potato starch recommended) and mix, then pour in 300ml cooking oil to seal the coating and marinate 15 minutes.
3. Cut the garlic scapes into pieces about 3cm long and the onion into diamond-shaped pieces.
4. Heat plenty of oil in the wok to about 50% hot, add the marinated pork, separate the slices, then remove and drain.
5. Pour off the excess oil, leaving 10ml for stir-frying, and heat to about 70%
6. Add the scallion, ginger and garlic and fry until fragrant; first stir-fry the garlic scapes until just cooked, then add the wood ears and onion, light soy sauce and ground Sichuan pepper, toss a few times and add the fried pork
7. Add 10g salt, and just before serving add 10ml vinegar and the chicken bouillon; plate and serve.