Ingredients
300 g green bell peppers, 100 g lean pork.
Seasonings
Garlic minced and prepared mustard, 10 g each, 1 teaspoon each of MSG, cooking wine, sesame paste, sesame oil, vinegar, and sugar, 1/2 tablespoon salt, and 4 teaspoons water starch.
Steps
1. Place the mustard powder in a bowl, add warm water, and stir into a paste. Cover tightly and let it sit for about 90 minutes to develop the mustard paste.
2. Remove the stems and seeds from the green peppers, wash them, then add them to a pot of boiling water with salt. Bring to a boil over high heat and blanch for about 1 minute until tender. Drain, cut into shreds, place in a large bowl, and let cool.
3. Rinse the lean pork, cut into shreds, and mix with cooking wine and water starch. Blanch in boiling water over high heat for about 5 minutes until cooked through. Drain, let cool, then add to the bowl with shredded green peppers, and mix in minced garlic.
4. Add sesame paste, sesame oil, vinegar, sugar, salt, and MSG to the mustard paste, stir until smooth to create a dressing, then pour it over the shredded green peppers and serve.