Shanxi Guo You Rou (Deep-Fried Pork)

Method7 steps

1. 1

   Soak the Wood Ear Mushrooms

   泡发木耳

   Soak the wood ear mushrooms in advance. If in a hurry, you can soak them in hot water.

   木耳提前泡发好，如果着急可以用热水泡发。

   ⏱10 min

   • 💡 Soaking in hot water is faster, but the texture is slightly inferior to slow soaking in cold water.热水泡发速度快，但口感略逊于冷水慢泡
   
2. 2

   Marinate and Coat the Pork Slices

   肉片上浆腌制

   Slice the pork tenderloin and place in a bowl. Add 20ml light soy sauce, cooking wine (Shaoxing), and ground Sichuan pepper. Crack in one egg and stir to combine. Add sweet potato starch and mix well. Finally, pour in cooking oil to seal the coating, and marinate for 15 minutes.

   猪里脊切片放入碗中，加 20ml 生抽、料酒、花椒粉，打入一个鸡蛋搅拌均匀，加入红薯淀粉拌匀，最后倒入食用油封浆，腌制 15 分钟。

   ⏱15 min

   • 💡 Stirring by hand helps the pork slices absorb moisture better.用手搅拌能让肉片更好吸收水分
   • 💡 Sealing with oil locks in the moisture of the pork slices.封浆可以锁住肉片水分
   
3. 3

   Prep the Vegetables

   蔬菜切配

   Cut the garlic scapes into segments about 3cm long. Cut the onion into diamond-shaped pieces and set aside.

   蒜苔切成约 3cm 的段，葱头切成菱形块备用。

   ⏱3 min

   • 💡 Uniform cutting sizes help ensure even cooking.切配大小均匀有助于受热一致
   
4. 4

   Blanch in Oil

   滑油处理

   Heat a generous amount of oil in the wok. When the oil reaches 50% heat, add the marinated pork slices and quickly break them apart. Remove the slices once they change color and drain the oil.

   起锅烧油量稍多，油温五成热时下入腌制好的肉片，迅速打散，肉片变色捞出控油备用。

   ⏱2 min

   • 💡 Do not let the oil temperature get too high, or the pork slices will become tough.油温不宜过高，否则肉片容易变老
   
5. 5

   Leave Base Oil

   留底油

   Pour out the excess oil from the wok, leaving about 10ml of base oil. Heat to 70% heat.

   将锅中多余油倒出，仅留约 10ml 底油，加热至七成热。

   ⏱30 sec

   • 💡 The oil used for blanching can be strained and reused.过油后的油过滤后可二次使用
   
6. 6

   Stir-Fry the Aromatics

   爆炒配料

   Add scallion, ginger, and 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, drizzle in light soy sauce, sprinkle with ground Sichuan pepper, and stir-fry evenly. Finally, add the pork slices.

   下入葱姜蒜爆香，先下蒜苔炒至断生，再加入木耳和葱头，淋入生抽、撒花椒粉，翻炒均匀后倒入肉片。

   ⏱2 min

   • 💡 Add the other vegetables after the garlic scapes are just cooked to keep them crisp.蒜苔断生后再下其他蔬菜，保持脆爽
   
7. 7

   Season and Serve

   调味出锅

   Add 10g salt. Just before serving, drizzle 10ml aged vinegar and a little chicken bouillon powder along the edge of the wok. Stir-fry quickly to combine and plate.

   加入 10g 盐，起锅前沿锅边淋入 10ml 陈醋和少许鸡精，快速翻炒均匀后装盘。

   ⏱1 min

   • 💡 Add the vinegar just before serving to preserve its aroma rather than just the sour taste.醋要在起锅前加，保留醋的香气而非只有酸味