Ingredients
200 g canned button mushrooms, 150 g pork tenderloin, 35 g water starch.
Seasonings
10 g ginger slices, 15 g scallion segments, 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon sugar, 1/2 teaspoon MSG, 1/4 teaspoon salt, water starch as needed, 600 g vegetable oil (about 40 g will be absorbed), 100 g stock.
Steps
1. Rinse the pork tenderloin, remove the sinew, and slice thinly; wash the button mushrooms, blanch them in boiling water, then drain.
2. Place the wok over high heat, add vegetable oil and heat to 100°C (212°F), then add the tenderloin slices one by one and deep-fry until golden brown, then remove and drain the oil.
3. Heat a wok over high heat, add a small amount of vegetable oil, and stir-fry the scallions and ginger until fragrant. Pour in the broth, cooking wine, soy sauce, MSG, sugar, pepper, and a little caramel coloring. Bring to a boil and skim off any foam.
4. Then season with a pinch of salt, add the pork loin slices and button mushrooms, thicken with a water starch slurry, and finish by drizzling with a splash of oil for shine.