Qingjiao Rousi
Ingredients: Pork loin, Salt, Sugar, Liaojiu (Shaoxing wine), Cornstarch · 30 min cook time · 385kcal · ~₩10,500
Ingredients
150g Pork loin, 0.25tsp Salt, 0.5tsp Sugar, 0.5tsp Liaojiu (Shaoxing wine), 0.5tsp Cornstarch, 0.25tsp Dark soy sauce, 1tsp Oil, 100g Chilis (Sichuan erjingtiao, poblanos, anaheims, jalapenos, green bell peppers), 1inch Ginger, 2cloves Garlic, 2tbsp Oil, 1tbsp Liaojiu (Shaoxing wine), 1tsp Soy sauce, 0.25tsp Salt, 1tsp Toasted sesame oil, 0.5ea Egg white, 1cup Oil (for deep frying), 3tbsp Water, 0.5tsp Stock concentrate, 0.5tbsp Cornstarch (for slurry), 1tsp Water (for slurry)
Instructions
1. Slice 150 grams of pork loin against the grain into roughly 2-millimeter wide sheets, then stack them and cut into 3-millimeter wide slivers.
2. Transfer the pork slivers to a bowl and marinate with 0.25 teaspoon salt, 0.5 teaspoon sugar, 0.5 teaspoon liaojiu (Shaoxing wine), 0.5 teaspoon cornstarch (mixed with wine first to prevent clumps), and 0.25 teaspoon dark soy sauce. Mix well, then squirt in about 1 teaspoon of oil and coat everything. Set aside for at least 15 minutes.
3. Prepare the aromatics: smash, julienne, then finely mince an inch of ginger and two cloves of garlic. Julienne 100 grams of chilis (e.g., Sichuan erjingtiao, poblanos, anaheims, jalapenos, green bell peppers).
4. Perform 'Longyau' or 'Huaguo' technique: heat your wok until piping hot (about steak searing temperature), shut off the heat, add about 2 tablespoons of oil, and swirl it around to create a non-stick surface.
5. Turn the flame to high, add the marinated pork slivers to the wok. Break them apart with chopsticks to prevent clumping. Fry for about 1 minute until 90% done. Once the color has visibly turned, remove the pork and set aside.
6. Perform another 'Longyau' with about 1-2 tablespoons of oil. Immediately after, add the minced garlic and ginger over the same high heat. Fry for about 15 seconds.
7. Pour 1 tablespoon of liaojiu (or your wine of choice) over your spatula and around the sides of the wok. Quickly mix, then add the julienned chilis. Fry for about 30 seconds.
8. Add the reserved pork back into the wok. Fry for a quick 15 seconds.
9. Season with 1 teaspoon of soy sauce and 0.25 teaspoon of salt. Give it a brief toss if you can, then shut off the heat. Drizzle in 1 teaspoon of toasted sesame oil. Give it a quick mix and serve.
10. Alternative method (no wok): Heat a 28cm non-stick skillet on high heat, add oil. Add pork, fry for 1 minute, and reserve. Swirl in a touch of cool oil, add aromatics, fry for 15 seconds. Swirl in liaojiu. Add chilis, fry for about 45 seconds, tossing to cook evenly. Add pork, fry for 30 seconds. Season with 1 teaspoon soy sauce and 0.25 teaspoon salt. Toss, turn off heat, add 1 teaspoon toasted sesame oil, mix, and serve.
11. Alternative method (all-in-one pot): Stir-fry pork until about 80% finished, then scooch it up the side of the wok. Add a touch of cool oil, add aromatics, fry for 15 seconds, then mix everything together. Add wine over the spatula and around the sides of the wok. Add chilis, fry for 30 seconds. Add seasoning, quick toss, turn off heat. Sprinkle in sesame oil, mix, and serve.
12. Alternative method (deep frying meat): Add 0.5 egg white to the pork marinade for extra tenderness. In a round-bottomed wok, heat about 1 cup of oil to 180°C. Toss in the marinated pork and fry for about 20 seconds. Pour out the oil and reserve the pork.
13. Optional sauce: To 3 tablespoons of water, add 0.5 teaspoon stock concentrate (or stock), 0.25 teaspoon salt, and 1 teaspoon soy sauce. In a separate bowl, make a slurry with 0.5 tablespoon cornstarch and about 1 teaspoon water. Add this sauce to the stir-fry when you would normally add seasoning, lowering the flame first.
Source: Watch the original video