Ingredients
150 g lean raw beef and 150 g peeled asparagus lettuce, 1 egg.
Seasonings
500 g (about 1 lb) cooked soybean oil (50 g or about 1/4 cup will be used), 40 g (about 1/3 cup) wet cornstarch, salt, MSG, Sichuan pepper oil, shredded ginger, and shredded scallions, all to taste.
Instructions
1. Shred the raw beef into thin strips, mix with a pinch of salt, wet starch, and egg white until well coated, then quickly separate the strips in warm oil; once they change color, remove and rinse under cold water, then drain well. Shred the asparagus lettuce, blanch in boiling water until tender, remove and rinse under cold water, drain thoroughly, and arrange on a plate.
2. Place the julienned lettuce in a bowl, top with the shredded pork, scallion, and ginger, then pour the sizzling Sichuan peppercorn oil over everything. Let it sit covered for a brief moment to allow the flavors to infuse, then add salt and MSG, and toss well to combine. This dish is fresh and savory with a crisp, tender texture.