Cut pork into strips about 3 inches long and ¼-½ inch wide. Add Sichuan peppercorns to a mortar & pestle or spice grinder and crush partially, to a crunchy, coarse grind. Add pork strips and Sichuan pepper to a large bowl along with wine, ginger, dipping chilies (optional) and salt and combine well. Leave to marinate briefly.
Add corn starch, flour and egg directly to the pork and mix. Add water by the tablespoon until you have a thick but stirable batter, about 4 tablespoons water.
Add enough oil to a wok or deep pan to deep-fry about half the pork at a time, about ⅓ full for a wok. Heat oil to 325F over medium-high heat. Use long cooking chopsticks or tongs to place one strip of pork at a time into the hot oil. You know the oil is hot enough when it immediately begins to fry with a slow, steady bubble. Turn down heat if the pork is browning too quickly. As each piece cooks through and becomes light gold, remove it with your tongs to a paper-towel-lined tray. Keep adding strips as there is room and removing them as they turn light gold.
When all strips are fried, turn heat up to a higher temperature and return about half the pork to the wok with a slotted spoon or spider. Fry at a fast, small bubble until pieces are golden brown then remove to a paper-towel-lined tray. Fry second half in same manner.
Serve warm, with or without dipping chilies and beer.
