Suan jiao chao rou si

Shred the Pork loin into thin strips, approximately 5cm long. In a bowl, combine the shredded Pork loin with 5g Shaoxing wine, 5g Light soy sauce, 2g Dark soy sauce, 0.5g White pepper, and 5g Cornstarch. Mix thoroughly to coat the pork, then set aside to marinate for 15 minutes.

Shred the Sour pickled peppers into thin strips. Mince the Ginger and Garlic. Chop the Scallions, separating the white parts from the green parts.

Heat a wok over high heat until it begins to smoke. Add 30g Vegetable oil and swirl to coat the wok surface.