Ingredients
200 g pork tenderloin, 80 g pea shoots, 40 g garlic chives, 1 egg.
Seasonings
Pork fat as needed, 13 g dried chili peppers, 4 g soy sauce, 32.5 g water chestnut starch, MSG, sugar, Sichuan peppercorns, black pepper, and salt, all to taste.
Instructions
1. Blanch the pea shoots in lard with salt and MSG until cooked, then spread them on the bottom of a plate; slice the pork tenderloin into thin pieces; cut the garlic sprouts into sections; briefly rinse the pork slices in water, then mix with egg white and water chestnut starch.
2. In a separate pan, heat lard and flash-fry the dried chilies and Sichuan peppercorns until fragrant, then remove, chop finely, and set aside in another bowl.
3. Using the same oil in the wok, add broth, pepper, soy sauce, MSG, sugar, and salt, and quickly bring to a boil. Immediately add the pork tenderloin slices and stir-fry until about 70-80% cooked. Pour everything, including the sauce, over the pea shoots. Top with the prepared dried chilies and Sichuan peppercorns, then heat a little oil and drizzle it over the top to finish.