Ingredients
500 g pork tenderloin, 50 g dried hawthorn slices (soaked in water until softened, or use fresh hawthorn instead).
Seasonings
5 g shredded scallion, 5 g minced ginger, 1 tablespoon sugar, 1 teaspoon each Sichuan peppercorns, cooking wine, and sesame oil, 2000 g vegetable oil (about 60 g will be used).
Steps
1. Wash the pork tenderloin, place it in a pot of water and cook until about 60% done, then remove and drain.
2. Let the pork cool, then cut into thick strips. Mix with vegetable oil, minced ginger, shredded scallions, cooking wine, and Sichuan peppercorns. Marinate for 25 minutes, then drain off any excess liquid.
3. Heat oil in a wok over high heat, add the meat strips and deep-fry until lightly golden, then remove and drain.
4. Heat the remaining oil in the wok, add the hawthorn and stir-fry briefly, then add the meat strips and stir-fry thoroughly, drizzle with sesame oil and sprinkle with sugar, tossing well to combine before serving.