How to Make Guo You Rou (Shanxi Style)

Guo You Rou is a traditional Shanxi specialty with a long history, and it is commonly made in most households.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

I have a large appetite, so these quantities are for one person.

Soak the wood ear mushrooms in advance. If you are in a hurry, you can soak them in hot water.
Slice the pork tenderloin and place it in a bowl. Add 20 ml of light soy sauce, cooking wine, and Sichuan peppercorn powder. Crack an egg into the bowl and mix thoroughly by hand. Add the starch (sweet potato starch is recommended) and mix well. Pour in 300 ml of cooking oil to coat the meat, then marinate for 15 minutes.
Cut the garlic scapes into approximately 3 cm segments. Cut the onions into diamond-shaped pieces and set aside.
Heat a generous amount of oil in a wok. When the oil reaches 50% heat (medium-hot), add the marinated pork slices. Separate the slices and fry them until cooked, then remove and drain the oil.
Pour out the excess oil from the wok, leaving about 10 ml for stir-frying. Heat the oil to 70% heat (hot).
Add the scallions, ginger, and garlic to the wok and stir-fry until fragrant. Add the garlic scapes first and stir-fry until just cooked through. Then add the wood ear mushrooms and onions. Add light soy sauce and Sichuan peppercorn powder. Stir-fry briefly, then add the previously fried pork slices and toss to combine.
Add 10 g of salt. Before removing from heat, add 10 ml of vinegar and chicken bouillon powder. Serve immediately.

When frying the pork slices, cook them until the surface is slightly browned. Pay attention to controlling the heat.
You can also add a thin slurry of cornstarch and water before removing from the wok for a better texture.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.