Ingredients
200 g pork tenderloin (cut into shreds), 150 g cucumber (cut into shreds), 50 g red bell pepper (cut into shreds).
Seasonings
1 teaspoon salt, appropriate amounts of minced ginger, chicken bouillon, sugar, and starch, Sichuan peppercorn oil to taste, 2 tablespoons vegetable oil.
Steps
1. Place the shredded pork tenderloin in a bowl, add a small amount of water and cornstarch, then mix well to coat and marinate.
2. Heat oil in a wok to 350°F (medium-high heat), add the shredded pork tenderloin and gently stir to separate, once the meat turns white, pour everything into a strainer set over a bowl to drain the oil.
3. Place the shredded cucumber on a plate, top with the shredded pork, red bell pepper strips, minced ginger, salt, chicken bouillon, sugar, and Sichuan pepper oil, then toss everything together until well combined.