Pepper Salt Pork Chop Strips

Ingredients

• Pork chops
• Egg
• Salt
• Pepper salt powder
• Scallion and ginger water
• Flour
• Starch
• Yellow mustard powder (for color and aroma, skip if unavailable)
• Water
• Oil

Steps

1. Rinse the pork chops, debone, gently pound them flat with the back of a knife to tenderize, slice into thick pieces, and cut into thick strips.
2. Add pepper salt powder, mix well. **Gradually** add scallion and ginger water once the mixture forms a gelatinous texture. Marinate in the refrigerator for 20 minutes.
3. Prepare the frying batter. Place 80 g flour, 20 g starch (Note: This is 20 g starch, keep the remaining 60 g aside), 2 - 3 g yellow mustard powder, and 1 g salt in.
4. Beat one egg into the mixture, stir, then **gradually** add 100 g water. Finally, add 10 g oil and mix repeatedly. Stir until the batter is fully blended and slightly thickened.
5. Take out the reserved 60 g starch. Remove the marinated pork strips, coat them in starch, and then coat with the batter.
6. Add oil to a pot; the oil level should cover the ingredients. Heat to about 150°C - 160°C. Add the pork strips and fry until they turn a light golden color, then remove. Initially, the strips may stick together; do not move them. Once the strips are set, you can stir them with chopsticks to separate them.
7. When the oil temperature rises to 150°C - 160°C again, add the pork strips and deep fry until golden brown, then remove.
8. Sprinkle with pepper salt powder, stir well, and serve.