potato starchused to coat the pork until it looks dusted with snow1/3 cups
cooking oil3 tbsp
minced gingerabout a 2-inch piece, minced2 inches
soy saucefor frying with the black beans1 tbsp
water or stock
2 cups
minced garlic1 clove
spicy chili, sliced1-2
green garlic or scallion greens3 sprigs
Steps
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1
Slice 300g lean pork into thin 3mm sheets, then marinate in a large bowl with 1/4 tsp salt, a pinch of white pepper, 1 tsp soy sauce, and 1 tsp Shaoxing wine.
2
Gradually add potato starch (about 1/3 cup), mixing in one direction and gently massaging it into the pork until the meat is evenly coated with a snow-like dusting of starch.
3
Heat 3 tbsp oil in a wok, add minced ginger, and fry over medium heat for about 1 minute until fragrant.
4
Add about 2 tbsp of the douchi (fermented black beans) and fry for 1-2 minutes until it smells almost like soy sauce.
5
Turn heat to high, add 1 tbsp soy sauce, and stir-fry briefly to let the soy sauce sizzle and caramelize slightly.
6
Pour in 2 cups of water or stock, bring to a strong simmer, then reduce heat to low and gently lay the starch-coated pork slices into the liquid one by one.
7
Cover and cook over medium-high heat for 2 minutes, then flip the pork and cook for another 2 minutes to set.
8
Gently loosen the meat, add the minced garlic and remaining black beans, mix well, and let simmer for about 30 seconds.
9
Add sliced chili and green garlic (or scallion greens), mix gently, then remove from heat and plate — your thick, saucy Douchi Ke Shourou is done.
PrimedTableBETA
