Toast the whole Sichuan peppercorns in a dry pan over medium-low heat for 3 – 5 minutes, until fragrant. (If your Sichuan peppercorns are very fresh and strongly fragrant, reduce to 1 tablespoon) Then grind them in a spice grinder or mortar and pestle.

In a medium bowl, combine the pork strips with the ginger, Shaoxing wine, half the ground Sichuan peppercorns, light soy sauce, and ⅛ teaspoon salt. Toss everything together until the pork is evenly coated and has absorbed all the liquid. Marinate for 20-30 minutes while you prepare the batter and oil.

In a large bowl, combine the sweet potato starch, eggs, baking soda, the remaining ½ teaspoon salt, and the remaining ground Sichuan peppercorn. Mix until there are no lumps. The batter will feel thick at first, but just keep stirring until the potato starch absorbs into the batter.

Fill a small, deep pot with about 2 inches (5cm) of oil. Heat it over medium-high heat until it reaches 375°F/190°C (use an instant-read thermometer). The oil will immediately cool down when you add the pork. Keep the oil temperature at about 350°F-375°F throughout the frying process.

While the oil is preheating, add the pork to the batter, and mix well until the pork pieces are evenly coated.

Lower the pork pieces one at a time into the oil, keep a bit of space between each piece to prevent sticking. Fry in batches (do not overcrowd the pot). Turn the pieces until they float to the surface and the coating hardens and turns a light golden brown color—about 4-5 minutes. Transfer to a paper towel lined plate. Repeat with the remaining pork.

After the first fry, fry the pork for a second time (the second fry really gets them crispy). Do this in batches for 3 minutes (longer for a crunchier texture), until the pork is very crispy and a deep golden color. Serve immediately, garnished with a little chopped scallion if desired!