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State Banquet Sizzling Rice with Pork Slices

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillDeep-fried
Allergens:warningGlutenwarningSoywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:43
  • Break 1 piece of crispy rice into walnut-sized pieces
  • Slice 1 bamboo shoot into triangular pieces
  • Deseed and slice 1 red pepper into sections
  • Cut 2 green onion stalks into sections
  • Slice 1 piece of ginger into diamond-shaped pieces
  • Slice 3 garlic cloves into thin chips
  • Slice 1 shallot into thin slivers
  • Slice 6 cooked shiitake mushrooms into thin pieces
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Watch out

Break crispy rice into uniform walnut-sized pieces, otherwise unequal sizes will cause uneven frying.

Ingredients:Crispy rice (1 piece)winter bamboo shoot (1 piece)Red pepper (1 piece)green onion (2 piece)ginger (1 piece)Garlic (3 clove)Onion (1 piece)Mushroom (6 piece)
Tools:chef's knifecutting board
02
Active Cooking
00:01:53
warningStay safe

Wash hands and cutting board thoroughly after handling raw pork to prevent cross-contamination from raw meat bacteria.

  • Slice 250g pork loin diagonally into thin willow leaf-shaped pieces
  • Put pork into a bowl, gradually add 30ml scallion-ginger water while massaging until fully absorbed
  • Add 1.5 tsp salt, 1 tsp white pepper, and 1 tbsp light soy sauce, mix well
  • Add 0.5 egg white and 2 tbsp cornstarch, mix until sticky
  • Finally pour in 1 tbsp cooking oil to seal and mix well
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Watch out

Scallion-ginger water must be added gradually and massaged fully into the meat, otherwise excess water won't absorb and meat won't be tender.

Ingredients:pork (250 g)scallion ginger water (30 ml)Salt (1.5 tsp)white pepper powder (1 tsp)light soy sauce (1 tbsp)Egg white (0.5 piece)cornstarch (2 tbsp)Cooking oil (1 tbsp)
Tools:bowl
03
Active Cooking
00:07:34
  • Boil water in a wok, add bamboo shoot slices, asparagus sections, and mushroom slices to blanch
  • Add 1 tbsp huangjiu and 1 tsp white sugar to remove raw and bitter taste
  • Cook until tender-crisp, then remove and drain
local_fire_departmentHigh heat
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Watch out

Do not blanch vegetables too long, otherwise they will lose crispness and become mushy.

Ingredients:winter bamboo shootAsparagusMushroomHuangjiu (1 tbsp)sugar (1 tsp)
Tools:Spider strainerwok
04
Active Cooking
00:07:47
warningStay safe

Beware of oil splattering when working with hot oil; slide pork gently along the wok edge, do not drop it in directly to avoid burns from hot oil splashes.

  • Pour 500ml cooking oil into wok and heat to 3-layer hot (warm oil)
  • Slide marinated 250g pork slices along the edge into the oil
  • Gently stir to separate, cook until pork turns white, tender, and cooked through, then remove and drain
local_fire_departmentMedium-low heat
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Watch out

Oil temperature must be kept at 3-layer hot when adding meat, otherwise high heat will instantly burn the starch coat while leaving the inside raw.

Ingredients:pork (250 g)Cooking oil (500 ml)
Tools:Spider strainerwok
05
Active Cooking
00:08:16
  • Leave a little base oil in the wok, stir-fry ginger slices, garlic chips, shallot slivers, and pickled pepper sections until fragrant
  • Splash in 1 tbsp huangjiu to remove unwanted odors
  • Add blanched bamboo shoot slices, asparagus sections, and mushroom slices and stir-fry
  • Add 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 2 tbsp rice vinegar, 0.5 tsp salt, 0.5 tsp white pepper, and 250ml water, bring to a boil
  • Taste and adjust sweet-sour balance, then thicken with 2 tbsp cornstarch slurry
  • Pour in the cooked pork slices, stir evenly until the sauce becomes thick and coats the back of a spoon, then remove
local_fire_departmentHigh heat
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Watch out

Stir quickly after adding the cornstarch slurry, otherwise the starch will clump and cause uneven sauce texture.

Ingredients:gingerGarlicOnionPickled pepper (2 piece)Huangjiu (1 tbsp)winter bamboo shootAsparagusMushroomlight soy sauce (1 tbsp)dark soy sauce (1 tsp)sugar (2 tbsp)rice vinegar (2 tbsp)Salt (0.5 tsp)white pepper powder (0.5 tsp)water (250 ml)cornstarch slurry (2 tbsp)pork
Tools:wokladle
06
Active Cooking
00:09:54
warningStay safe

At 8-9 hot, oil splatters very easily; slide guoba in slowly along the wok edge, do not drop it directly to avoid severe burns from oil splashes.

  • Pour 500ml cooking oil into wok, heat to 8-9 layer high temperature
  • Place prepared 1 piece of crispy rice along the wok edge into the hot oil
  • Fry until guoba puffs up quickly, turns crispy and golden-white, then remove and drain
  • Arrange fried guoba in a large white serving dish, drizzle with a little hot oil
  • Finally pour the hot meat sauce over the guoba immediately to create a sizzling sound and serve
local_fire_departmentHigh heat
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Watch out

Oil temperature must reach 8-9 hot when frying guoba, otherwise low heat will prevent it from puffing and make it greasy and soggy.

Ingredients:Crispy riceCooking oil (500 ml)pork
Tools:serving bowlSpider strainerwok

groceryAll Ingredients

Crispy rice1 piece
pork250 g
winter bamboo shoot1 piece
Asparagus2 piece
Mushroom6 piece
Pickled pepper2 piece
Red pepper1 piece
green onion2 piece
ginger1 piece
Garlic3 clove
Onion1 piece
scallion ginger water30 ml
Salt1.5 tsp
white pepper powder1 tsp
light soy sauce1 tbsp
dark soy sauce1 tsp
Egg white0.5 piece
cornstarch2 tbsp
Cooking oil500 ml
Huangjiu1 tbsp
sugar2 tbsp
rice vinegar2 tbsp
water250 ml
cornstarch slurry2 tbsp

blenderAll Tools Needed

chef's knifecutting boardbowlSpider strainerwokladleserving bowl