Ingredients
500 g (about 1 lb) pork, 100 g (about 3/4 cup) fresh peas, 75 g (about 1/2 cup) rice flour, 50 g (about 1/4 cup) eggs, 50 g (about 1/2 cup) breadcrumbs.
Seasonings
500 g (about 1 lb) vegetable oil, 30 g (about 2 tablespoons) sugar, 15 g (about 1 tablespoon) Shaoxing wine, 10 g each soy sauce, ginger, scallion, fermented tofu liquid, fermented rice wine, and Sichuan pepper-salt, 2 g each Sichuan peppercorns and salt, and five-spice powder to taste.
Instructions
1. Scrape and wash the pork clean, then cut into slices about 6 cm long, 4 cm wide, and 0.4 cm thick. Place in a bowl and add soy sauce, five-spice powder, Sichuan peppercorns, fermented bean curd juice, fermented rice wine, sugar, minced ginger, chopped scallions, cooking wine, and salt. Mix well and marinate until flavorful. Then add rice flour and peas, mixing evenly. Arrange the meat slices at the bottom of a bowl (in a book-like shape), place the peas on top, and steam in a steamer until done. Remove, invert onto a plate, pick out the meat slices, and keep the peas warm in the steamer.
2. Beat the eggs, brush onto the pork slices, then coat with breadcrumbs. Deep-fry in hot oil until golden brown, then remove and arrange on an oval platter. Place steamed peas at both ends as a garnish, and serve with a side dish of Sichuan pepper-salt. This dish features a beautiful yellow-and-green presentation, with crispy exteriors and rich, tender meat that is fatty yet not greasy.