Douchi Ke Shourou
Ingredients: fermented black soybeans (douchi), lean pork, salt, white pepper, soy sauce · 30 min cook time · 450kcal · ₩9,900
Ingredients
3tbsp fermented black soybeans (douchi), 300g lean pork, 0.25tsp salt, 1shake white pepper, 1tsp soy sauce, 1tsp Shaoxing wine (liaojiu), 0.33cup potato starch, 3tbsp oil, 2inches ginger, 2cups water or stock, 1clove garlic, 1to 2 spicy chilies, 3sprigs green garlic or scallion greens
Instructions
1. Slice 300g of lean pork into thin 3mm sheets. In a bowl, marinate the pork with 1/4 teaspoon salt, a shake of white pepper, 1 teaspoon soy sauce, and 1 teaspoon Shaoxing wine.
2. Gradually add potato starch, tiny pile by tiny pile, mixing it in one direction and massaging it into the pork until it's completely saturated and looks like a dusting of snow. Approximately 1/3 cup of potato starch will be needed.
3. Heat 3 tablespoons of oil in a hot wok. Add 2 inches of minced ginger and fry over medium flame until fragrant, about 1 minute.
4. Add two-thirds (2 tablespoons) of the douchi (fermented black beans) and fry until fragrant, smelling almost like soy sauce, about 1 to 2 minutes.
5. Add 1 tablespoon of soy sauce. Increase the flame to high, mix well quickly to fry the soy sauce.
6. Add 2 cups of water or stock (or a combination) and bring to a heavy simmer.
7. Reduce the flame to low and gently lay the marinated pork in one by one. Cover the wok, swap the flame to medium-high, and cook for 2 minutes.
8. Flip the pork pieces and cook for another 2 minutes to allow everything to set.
9. Gently loosen the pork. Add a clove of minced garlic and the remaining douchi. Gently mix and simmer for about 30 seconds.
10. Add 1 to 2 sliced spicy chilies and about 3 sprigs of green garlic or scallion greens. Gently mix again. Serve immediately.
Source: Watch the original video