Directions

1. Slice the pork into thin strips. Soak it with a light salt solution (1 tsp of salt + 3 cups of water) for 10 minutes. Rinse it with clean water again. Squeeze out all the excess water.

2. Marinade the pork with 1 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of five-spice powder, 1/8 tsp of salt, 1/4 tsp of baking soda, 1 tsp of cornstarch, 1/2 tsp of dark soy sauce. Mix it until well combined and let it sit for 15 minutes.
3. While waiting, you can prepare some other ingredients. Slice 1/4 of an onion into strips. Roughly cut some green chilies into bite-size and remove the seeds.
4. Heat your wok until it is smoking hot. Add 3 tbsp of oil. Wait for the oil to be smoking as well. Add the marinade pork in. Quickly spread it. Let most of the pork touch the bottom of the wok. Let it cook for 15 seconds. Give it a quick toss and let the other side sear as well. Keep doing that until your pork is cooked through. It will take 2-3 minutes.
5. Once it is done, turn off the heat. Tilt your wok. Allow the grease to pour to the side. Take out the pork and leave the oil in the wok.
6. Turn the heat to low, add 2 tsp of Hua Jiao - also known as Sichuan peppercorns. Let the Hua Jiao slowly season the oil. When they turn into a deeper color, take them out.
7. Toss in some crushed garlic, ginger slices, and the red dried chilies. Stir them around until fragrant. Follow up with the green chili peppers. Stir the peppers on medium-low heat for a minute. Add some salt. Salt will help to soften the peppers and make the spiciness less sharp. keep stirring and don’t forget to add the onions. You can cook this to the doneness that you prefer. Introduce the pork back to the wok. Once everything is well mixed, take them out and you are done.