Ingredients
150 g (about 5 oz) pork belly, 50 g (about 1.8 oz) each of carrot, Chinese lettuce, celery, and water bamboo shoots, 20 g (about 0.7 oz) rehydrated wood ear mushrooms.
Seasonings
Salt, sugar, red soy sauce, light soy sauce, rice vinegar, water starch, and sesame oil, each to taste.
Steps
1. Rinse the pork belly, cut it into thin strips, place in a bowl, and mix with a pinch of salt and water starch to coat evenly; separately wash and prepare the wood ear mushrooms, asparagus lettuce, carrot, celery, and water bamboo shoots, then cut them into strips.
2. Bring water to a boil in a pot, blanch the vegetable shreds and shredded meat separately until cooked through, then drain and place in a bowl. Add sugar, rice vinegar, red soy sauce, white soy sauce, and sesame oil, then toss well to combine.