Ingredients
400 g pork aorta (or large blood vessel), 50 g carrot.
Seasonings
Chopped scallions and ginger, 5 g each; 3 g minced garlic; 1 teaspoon each salt and chili oil; a pinch of MSG; 2 teaspoons each mustard powder, Shaoxing wine, and scallion oil.
Steps
1. Wash the pork aorta and carrot separately, cut both into strips, blanch in boiling water with cooking wine for 1 minute, then remove, rinse under cold water, and drain.
2. Place mustard powder in a small bowl, add a little boiling water to form a paste, cover and let sit for 50 minutes to create mustard paste.
3. Place the yellow throat strips and carrot strips in a dish, then add minced scallions, minced ginger, garlic paste, mustard paste, salt, MSG, chili oil, and scallion oil, and toss everything together until well combined.