Sichuan Crispy Pork

For the Pork:

• 1 lb pork tenderloin or pork shoulder, thinly sliced into strips
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 egg
• ½ cup cornstarch
• Oil for frying

For the Sauce:

• 3 tablespoons vegetable oil
• 6–8 dried red chilies (adjust to heat preference)
• 1 tablespoon Sichuan peppercorns
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon doubanjiang (Sichuan chili bean paste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 green onions, sliced (for garnish)

Step-by-Step Instructions