Ingredients
200 g lean pork, 75 g (about 1/2 cup) fried peanuts.
Seasonings
75 g vegetable oil, 10 Sichuan peppercorns, 8 g dried chilies, 2 g each chili powder and salt, 25 g Shaoxing wine, 3 g MSG, 20 g each wet cornstarch slurry, soy sauce, and scallions, 12 g each ginger, garlic, and sugar, vinegar to taste.
Instructions
1. Combine cooking wine, wet cornstarch, scallions, ginger, garlic, sugar, soy sauce, and MSG to make the sauce.
2. Cut the pork into finger-sized cubes, mix with salt, cooking wine, and soy sauce, then coat with wet starch and stir in some oil; set aside.
3. Heat the wok and add oil. Once the oil is hot, add Sichuan peppercorns and fry until they turn yellow, then remove them. Add dried chili peppers and fry until they turn dark purple, then add the diced meat and stir-fry a few times. Sprinkle in chili powder. Pour the pre-mixed sauce into the wok, and when it comes to a boil, stir several times. Add a splash of vinegar to taste, then toss in the fried peanuts. Serve immediately. This dish is numbing, spicy, aromatic, and savory.