Pork with fermented black soybeans

Slice the lean pork into thin three millimeter sheets and marinate with the salt, white pepper, soy sauce and liaojiu.

Add the potato starch tiny pile by tiny pile, mixing in one direction and massaging it in until the pork is completely saturated and looks like it is dusted with snow.

To a hot wok add the oil, then the minced ginger, and fry over a medium flame about a minute until fragrant.

Add two thirds of the black beans and fry one to two minutes until they almost smell like soy sauce.

Add the soy sauce, raise the flame to high and mix quickly to fry it.

Add the water or stock and the seasoning and bring to a heavy simmer.

Drop the flame to low and lay the pork in one by one.

Cover, raise to medium high and cook two minutes, then flip the pieces on top and cook two more minutes to set.

Loosen gently, add the minced garlic and the rest of the black beans, mix and simmer about thirty seconds.

Add the sliced chilies and green garlic, mix gently and turn out.