Ingredients
250 g (about 2 cups) broth and 400 g (about 14 oz) boneless pork tenderloin.
Seasonings
800 g (about 1.75 lbs) vegetable oil (about 80 g/2.8 oz will be absorbed), 30 g (2 tbsp) Shaoxing wine, 30 g (2 tbsp) soy sauce, 25 g (about 1.8 oz) scallion (trimmed), 25 g (2 tbsp) granulated sugar, 15 g (1 tbsp) ginger, 15 g (1 tbsp) sesame oil, 5 g (1 tsp) salt, 5 g (1 tsp) MSG, 2 g (1/2 tsp) five-spice powder.
Instructions
1. Remove the sinew from the pork tenderloin, then slice into pieces 3 cm wide, 4 cm long, and 0.2 cm thick; split the scallions lengthwise and cut into sections; slice the ginger into large pieces.
2. Mix the meat with 10 g scallion, 5 g ginger, salt, 15 g soy sauce, and 25 g cooking wine, then marinate for 50 minutes.
3. Drain the marinated meat, then add it to a hot wok with oil and deep-fry until golden brown, then remove. Pour off the oil, add sesame oil and the remaining scallions and ginger, stir-fry briefly, then immediately add broth, white sugar, five-spice powder, MSG, and the remaining soy sauce and cooking wine. Stir-fry a few times, then return the meat to the wok and simmer over low heat until the sauce thickens. This dish is golden in color, fragrant, and rich without being greasy.