Shanxi Guoyou Rou, or "oil-fried meat," is a iconic dish from Shanxi Province, celebrated for its tender texture, crispy edges, and bold flavors. This beloved staple showcases the region’s mastery of stir-frying and flavor balancing. Here’s a simplified guide to crafting this classic.
Ingredients:
250g pork tenderloin (sliced thin), 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 egg white, 2 tbsp cornstarch, 3 tbsp oil (for frying), sliced garlic, scallions, bell peppers, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp black vinegar, and a pinch of chili flakes.
Steps:
1. Marinate the meat: Mix pork with soy sauce, Shaoxing wine, egg white, and cornstarch. Let it rest for 15 minutes to tenderize.
2. Deep-fry: Heat oil to 160°C. Fry marinated pork in batches until golden and crispy (about 2 minutes). Drain excess oil.
3. Stir-fry sauce: In a wok, sauté garlic and scallions. Add bell peppers, stir-frying briefly.
4. Combine: Return pork to the wok. Toss with soy sauce, sugar, black vinegar, and chili flakes. Stir-fry for 30 seconds until evenly coated.
Serving Tip: Enjoy it steaming hot with steamed rice or Shanxi’s sourdough pancakes (*paomo*). The dish strikes a perfect harmony of savory, slightly sweet, and tangy notes, making it a favorite at family gatherings and restaurants alike. Guoyou Rou isn’t just a meal—it’s a taste of Shanxi’s culinary soul.
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