Step 1

Use a knife to clean excess fat and gristle from the pork .

Step 2

Using a sharp knife, cut the pork into thin slices (around 1/8th inch if possible). (placing the pork in the freezer for 10 minutes before slicing will firm it up and make it a bit easier to slice)

Step 3

Cut those slices into thin strips (1/8 inch is ideal)

Step 4

Place pork in a mixing bowl and add the salt, sugar, white pepper, light and dark soy sauce. massage the seasoning in until the pork absorbs them.

Step 5

Add the egg white and starch and massage into pork.

Step 6

Stir in the vegetable oil. Set marinated pork aside.

Step 7

Cut the long hot peppers on a steep bias into thin slices

Step 8

Gather all of your ingredients and get ready to stir fry

Step 9

Place 2 Tbsp of the lard (save 1 Tbsp for next step) into your wok and melt over medium heat. If not using lard, use vegetable oil.

Step 10

Add the marinated pork to the wok and start to break up the pork as it cooks. Cook for about 30 seconds or until the pork is just cooked through.

Step 11

Remove pork from wok and set aside. Wipe down wok before next step.

Step 12

Add the last tablespoon of lard and melt over medium heat.

Step 13

Once melted, add garlic and ginger and cook for 10 seconds while stirring for about 5 seconds.

Step 14

Add the peppers to the pan and turn the heat all the way up to high.

Step 15

Stir fry peppers on high heat for about 20 seconds or until they start to soften.

Step 16

Add the cooked pork back into the wok and stir fry over high heat 15 more seconds.

Step 17

Add the soy sauce and pinches of salt, sugar and MSG. Stir fry 10 more seconds.

Step 18

Adjust seasoning if you like and serve