Ingredients
Pork tenderloin 300 g (about 10 oz), rice crust 100 g (about 3.5 oz), sliced bamboo shoots 50 g (about 1.75 oz), rehydrated shiitake mushrooms 50 g (about 1.75 oz), pea shoots 50 g (about 1.75 oz), fresh broth 50 ml (about 3.5 tablespoons).
Seasonings
100 g scallions, 5 g ginger, 10 g each garlic, pickled chili peppers, and soy sauce, 2 g white pepper, 20 g Shaoxing wine, 1 g MSG, 25 g each sugar and egg white, 15 g vinegar, 3 g salt, 30 g cornstarch, 250 g vegetable oil, 100 g lard.
Instructions
Break the crispy rice into pieces about 5 cm (2 inches) square or round; trim the pork loin of all white sinew and slice thinly across the grain, then mix with salt, pepper, cooking wine, and MSG, and coat with a batter of egg white and cornstarch; remove the stems from the shiitake mushrooms and slice; slice the bamboo shoots; cut the scallions into sections; slice the ginger and garlic; seed the pickled chilies and slice them diagonally; in a bowl, combine soy sauce, pepper, cooking wine, MSG, sugar, vinegar, salt, and cornstarch slurry with fresh broth to make a sauce mixture, and set aside.
2. Place a wok over high heat and add lard, heating until it reaches about 180°C (350°F). Add the sliced meat and stir-fry until it separates and is just cooked through, then pour into a strainer to drain. Leave a small amount of oil in the wok, then add black mushrooms, bamboo shoots, pickled chili peppers, ginger, garlic, and scallions. Stir-fry briefly, then return the meat to the wok and toss to combine. Pour in the prepared sauce, add pea shoots, and cook until slightly thickened. Remove to a bowl. Meanwhile, deep-fry the crispy rice cakes in boiling vegetable oil until golden and floating, then remove and place in a shallow dish, pouring a small amount of hot oil over them. Serve the rice cakes and the meat stir-fry together at the table, and while the oil is still sizzling, immediately pour the meat and sauce over the rice cakes. This dish has a rich sweet-and-sour aroma, and the meat slices are tender and smooth.