Tang Jai Jook

Ingredients

• 1 cup jasmine rice
• 1/2 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick and 3-inch-long strips
• 1 tablespoon shaoxing wine
• Kosher salt
• 1 cup raw red-skin peanuts
• 1 cup plus 1/2 teaspoon neutral oil, such as vegetable or canola oil
• 1 teaspoon fine sea salt
• 1/2 pound (about 1 cup) squid tubes and tentacles
• 1/2 cup fish cake sheets, cut into 1/4-inch-thick strips
• 2 teaspoons chicken bouillon powder, such as Lee Kum Kee brand
• 1 teaspoon sugar
• 2 scallions, thinly sliced
• One 1-inch piece fresh ginger, peeled and cut into thin strips
• Ground white pepper, for garnish
• 4 youtiao (Chinese fried doughnuts), optional

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