Stir-fried Sliced Pork

Stir-fried Sliced Pork

　　Stir-fried Sliced Pork is a Shandong dish named after its cooking method. The dish has a bright red sauce, tender pork slices, fragrant ingredients, and a delicious, fresh, soft texture with a well-balanced sour and salty flavor.

　　Ingredients Preparation

　　　　Main ingredient: 200g pork (70% lean, 30% fat). Stir-fried Sliced Pork

　　　　Ingredients: 100g total of bamboo shoots, soaked wood ear mushrooms, and cucumber, plus a small amount of chopped scallions, ginger, and garlic.

　　Seasonings: 30g light soy sauce, 25g vinegar, 1g salt, 5g cooking wine, 40g broth, 1g MSG, half an egg white, 30g cornstarch, 5g prickly ash oil, 750g peanut oil (about 35g used).

　　Preparation Steps

　　　　1. Slice the pork into thin pieces 4cm long and 2cm wide. Cut the bamboo shoots into comb-like slices, the cucumber into willow-leaf slices, and thoroughly rinse and clean the wood ear mushrooms.

　　2. Place the pork slices in a bowl, add a little salt, egg white, and cornstarch, mix well to coat the slices evenly. Heat peanut oil in a wok until it reaches 150°C (medium heat), add the pork slices, and separate them with metal chopsticks. Drain off the excess oil.

　　3. Leave a little oil in the wok, add chopped scallions, ginger, and garlic to stir-fry until aromatic. Then pour in the vinegar, quickly add the ingredients, light soy sauce, cooking wine, broth, and MSG. Thicken the sauce with cornstarch, drizzle with prickly ash oil, toss everything together, and serve.

　　3. Leave a little oil in the wok, add minced scallions, ginger, and garlic to stir-fry until fragrant. Then pour in vinegar, followed by the ingredients, soy sauce, cooking wine, broth, and MSG. Thicken the sauce with a cornstarch slurry, drizzle with Sichuan peppercorn oil, toss well, and serve.