Crispy Pork Strips

Method7 steps

1. 1

   Make Ginger-Scallion Water

   葱姜水制作

   Cut the mature ginger into thin strips; do not cut the scallion. Pour in cooking wine (Shaoxing) and water. Knead by hand for 5 minutes so the ginger and scallion flavors fully dissolve into the water.

   老姜切丝，小葱不用切。倒入料酒、清水。用手捏揉 5 分钟，使姜葱的味道充分溶解在水中。

   ⏱5 min

   • 💡 Knead a little firmly so the juices come out.手捏时可以稍微用力，让汁水溢出
   
2. 2

   Prepare and Cut the Pork

   猪肉处理与切条

   Remove the skin from the pork and wash it. Cut into strips 8–10 cm long and 1.5 cm thick.

   将猪肉去皮洗净，切成长度 8~10 厘米，厚度 1.5 厘米的肉条。

   ⏱5 min

   • 💡 Keep the thickness even, otherwise the pieces will cook unevenly when fried.厚度要均匀，否则炸制时成熟度不一
   
3. 3

   Marinate the Pork

   腌制猪肉

   Add salt, thirteen-spice blend, ground pepper, MSG, chicken bouillon powder, crushed Sichuan peppercorns, whole Sichuan peppercorns, and light soy sauce. Pour in the prepared ginger-scallion water, mix well, and knead thoroughly for 10 minutes until the meat absorbs all the liquid and becomes sticky to the touch.

   加入盐、十三香、胡椒粉、味精、鸡精、花椒碎、花椒粒、生抽。倒入制作好的葱姜水，抓匀并充分揉制 10 分钟，直至肉吸收所有水分并且变得粘手。

   ⏱10 min

   • 💡 Kneading thoroughly is key to tender meat.揉制到位是肉质鲜嫩的关键
   
4. 4

   Rest in the Refrigerator

   冷藏静置

   Cover with cling film and refrigerate for 30 minutes.

   封上保鲜膜放冷藏室静置 30 分钟。

   ⏱30 min

   • 💡 Resting lets the meat absorb more flavor.静置可以让肉更加入味
   
5. 5

   Coat the Pork in Flour

   猪肉裹粉

   Add flour and sweet potato starch to the marinated meat, then add egg whites. Knead thoroughly for 15 minutes.

   将面粉、红薯粉倒入腌制好的肉中，加入鸡蛋清，充分揉制 15 分钟。

   ⏱15 min

   • 💡 Be sure to knead the sweet potato starch in completely. No dry lumps should remain inside, or they will burst and splatter oil when frying.裹粉一定要把红薯粉揉散，不要有干的颗粒裹在里面，否则炸制时会爆裂炸锅
   
6. 6

   First Fry to Set the Shape

   初炸定型

   Pour vegetable oil into the pot and heat over high heat to 150°, then reduce to low heat. Use chopsticks to place the meat strips into the deep pot for frying. Fry for 3–5 minutes to set the shape. When the color is slightly yellow and the strips feel slightly firm when turned, remove and drain the oil.

   锅中倒入植物油，大火加热至 150° 后转小火。用筷子将肉条夹入油锅，炸 3~5 分钟定型。目测颜色微黄，翻动感觉略硬即可捞出沥油。

   ⏱5 min

   • 💡 If you are unsure about the timing, fry a little longer; otherwise the meat may taste raw.如果对时间没把握可以稍微多炸一下，否则肉会带生味
   • 💡 If you lack experience, add the strips one at a time to prevent sticking.没有经验可以一条一条下锅，防止粘连
   
7. 7

   Second Fry for the Final Dish

   复炸出成品

   Raise the oil temperature to 180° and add the first-fried meat strips. Fry until golden brown, then remove.

   将油温升至 180° 放入初炸好的肉条，炸至金黄色即可捞出。

   ⏱2 min

   • 💡 Do not second-fry too long; remove as soon as the color is set.复炸时间不宜过长，上色即可捞出