Wild black fungus Pork tenderloin
Eggs One Garlic sprouts
Starch Two teaspoons Salt Appropriate amount
Fresh vegetable essence Appropriate amount Thirteen Incense Appropriate amount
Old soy sauce Appropriate amount Vinegar Appropriate amount
Water or stock Appropriate amount
How to make Shanxi oily pork Illustration of how to make Shanxi oily pork 1

Step 1

Soak wild black fungus in cold water (you can add a little starch to facilitate the precipitation of impurities, and try to soak it for more than 2 hours to make the fungus stretch and taste crispy and tender.) Illustration of how to make Shanxi oily pork 2

Step 2

Cut the pork tenderloin into 2CM-sized, evenly thin slices. Beat in an egg, add two teaspoons of starch, stir with chopsticks until thick and set aside.Illustration of how to make Shanxi oily pork 3

Step 3

Heat oil in a pot (3 times the normal cooking oil). When the oil temperature reaches 80% hot, deep-fry the meat slices and scatter them with chopsticks. When they turn golden brown as shown in the picture, take them out and control the oil for later use. Illustration of how to make Shanxi oily pork 4

Step 4

Wash the garlic sprouts and soaked black fungus, cut into sections and small pieces, drain the water, stir-fry in the oil pan, add salt, thirteen spices, fresh vegetable essence (chicken essence), stir-fry evenly and pour in the oil Cook the meat slices with dark soy sauce for color, continue to stir-fry over high heat for 3 minutes and then pour in a very small amount of vinegar. Illustration of how to make Shanxi oily pork 5

Step 5

Pour in a little water or stock, and then add an appropriate amount of salt as appropriate. After the juice is reduced over high heat, take it out of the pot. Shanxi Oily Pork Cooking Tips

Only a little bit of vinegar is added to this dish to enhance the flavor and color, but do not add it too early or too much. It is recommended to use Shanxi mature vinegar for a more authentic taste.