In a large bowl, combine the pork strips with light soy sauce, cooking wine, salt, and five-spice powder. Mix thoroughly until each piece is coated. Let it marinate for 10 minutes.

Bring a small pot of water to a boil. Add the scallions and blanch them for 10 seconds, then drain well and chop finely.

Add the chopped scallions to the marinated pork and mix until evenly distributed.

In a separate bowl, combine the sweet potato starch and all-purpose flour. Add the two egg yolks.

Gradually add water, a little at a time, while stirring constantly. Stop when the batter reaches a thick, creamy consistency similar to full-fat yogurt. It should coat the back of a spoon thickly.

Pour the prepared batter over the marinated pork (with scallions).

Using chopsticks or your hands, gently mix and fold until every single pork strip is uniformly and completely coated in the batter.

Heat a generous amount of oil in a wok or deep pot to about 170°C (340°F). To test, insert a wooden chopstick; small bubbles should quickly form around it.

Working in batches to avoid overcrowding, carefully add the coated pork pieces one by one into the hot oil.

Fry for about 3-4 minutes, turning occasionally, until they are lightly golden, set, and cooked through.

Remove with a slotted spoon and drain on a wire rack or paper towel.

Increase the oil temperature to about 190°C (375°F).

Carefully return all the once-fried pork to the hot oil.

Fry for 30 seconds to 1 minute, until the pieces turn a deep, uniform golden brown and become incredibly crispy.

Remove immediately and drain on fresh paper towels to absorb excess oil. Serve hot while perfectly crisp.