Main Ingredients:
PorkLean Meat200 grams, half a red chili pepper, half a green chili pepper,OnionHalf an onion
Seasonings:
Diced Scallions 1 tablespoonQingjiang (Scallion) Paste 1 teaspoonGarlic Paste 1 teaspoonSoy Sauce2 tablespoons, Light Soy Sauce 1/2 teaspoonSugar 1 tablespoonWhite Vinegar 2/3 tablespoon, Salt 1/2 teaspoon, Dark Soy Sauce 1/2 teaspoon,Chicken Essence Appropriate amountSesame Oil 1/3 tablespoon, Cooking Wine 1/2 tablespoon, Water and Starch Slurry 1 tablespoon, 2/3 cup waterMarinade:Marinade Sauce: 2 teaspoons of Light Soy Sauce, 1/2 teaspoon of Cooking Wine, 1 tablespoon of Vegetable OilFond:
Cornstarch 4 tablespoons,
All-purpose Flour 1 tablespoon,
Egg White 1 piece,
Appropriate amount of waterSteps:Prepare the ingredients.Wash and cut the chili peppers into diamond-shaped pieces;Peel and wash the onion, then cut it into diamond-shaped pieces for later use.
Clean the pork, cut it into strips 1x2 cm in size, mix with marinade sauce and marinate for 15 minutes. Then mix the batter ingredients and coat the marinated meat pieces.
Heat a wok and pour about 500 grams of oil. When the oil is hot to 60%, add the coated meat pieces and deep-fry until golden brown.
2.Drain the fried meat, then increase the heat to raise the oil temperature, and re-fry the fried meat for about 10-15 seconds before draining and removing excess oil.Pour out most of the oil and leave a small amount in the wok. Heat it up and add scallion and ginger paste, stir-fry for a few seconds, then add the onion and stir-fry briefly.Add the green
3.Red Pepperpieces and stir-fry lightly.Pour in cooking wine and light soy sauce, sugar, salt, and stir to combine. Then pour in white vinegar along the edge of the pan.
Bring the water to a boil on high heat.
Stir in the water starch slurry until it thickens, add some chicken essence and season.
Add the meat pieces and quickly stir-fry evenly so that the sauce coats each piece. Pour in sesame oil before serving.



Tips:For a crunchier texture of fried meat pieces, it is recommended to re-fry them once after frying, making sure the second frying temperature is higher than the first but not for too long, just until the surface color deepens slightly.The quick stir-frying step at the end ensures a crispy exterior and tender interior texture.
Coating the meat pieces with batter is crucial to this dish. The batter made with egg white and cornstarch adheres better.To facilitate operation, you can pre-mix the seasonings into a bowl before adding them all in one go to cook until thickened for coating...
9. Pour in plenty of clear water.Fry with fire.Boil open.
10. Drizzle with water starch until thickened, then add some chicken essence for seasoning.
11. Add the meat pieces.
12. Quickly stir-fry to coat evenly, ensuring the sauce coats every piece of meat. Finish by drizzling with a little sesame oil before serving.



Tips:
For a crunchier texture on the fried meat chunks, it is best to re-fry them after frying once more. Remember that the oil temperature for re-frying should be higher than the first fry but do not overcook; just until the surface color slightly darkens.
The final step of coating and stir-frying must be quick to ensure a crispy exterior and tender interior.
Coating the meat segments with batter is key to this dish. Using egg white in the starch slurry makes it stickier and less likely to fall off.
To facilitate operation, you can prepare the seasoning beforehand as a bowl sauce and pour it into the pot all at once before thickening and coating.