Ingredients
500 g (about 1 lb) pork chops, 1 egg.
Seasonings
1000 g (about 2.2 lbs) lard, 20 g soy sauce, 15 g cornstarch, 10 g Shaoxing wine, 10 g Sichuan peppercorn salt, 1 g MSG, and tomato sauce to taste.
Instructions
1. Cut the pork chops into 15 cm (about 6 inch) wide strips of even thickness, making sure each strip has a piece of bone attached; place the pork strips in a bowl and add Shaoxing wine, soy sauce, MSG (or to taste), cornstarch, tomato sauce, and beaten egg, then mix well with your hands until evenly coated.
2. Heat a wok over high heat, add oil and heat until it reaches about 80% hot (around 350°F/175°C). Carefully add the pork ribs, spreading them apart to prevent sticking. Once all ribs are in, gently turn them with a slotted spoon and fry until golden brown and they float to the surface. Remove with a slotted spoon, drain, and arrange on a serving plate. Serve with Sichuan peppercorn salt for dipping.