Stir-Fried Shredded Pork

Ingredients

• 0.5 catty pork
• soy sauce (醬油)
• wine (酒)
• vegetable oil
• 1 pinch starch powder (蒸粉)
• 1 drop vinegar (醋)
• 1 pinch sugar (糖)
• white of scallion (蔥白)
• soy sauce and wine mixture (醬水)

Instructions

1. Cut the pork into fine shreds, removing all tendons, sinew, skin, and bone.
2. Marinate the shreds briefly in light soy sauce (醬油) and wine.
3. Heat the vegetable oil in the wok until white smoke becomes blue smoke—this marks the proper heat for fire control (火候).
4. Add the marinated pork and stir-fry continuously without stopping, maintaining the heat and motion.
5. Sprinkle the starch powder over the meat as it cooks.
6. Add one drop of vinegar and one pinch of sugar.
7. Add the white of scallion, Chinese chives, garlic chives, or similar aromatics.
8. Continue stir-frying the half catty of pork over high heat without adding water. The dish is done when the pork is coated evenly and has taken on color from the seasonings.
9. Alternative method: After heating the oil, poach the pork briefly in a mixture of soy sauce and wine, then sear it in the wok until it turns red. Adding Chinese chives at the end is particularly fragrant.