Ingredients
250 g (about 1/2 lb) lean pork, 150 g (about 1/3 lb) shelled shrimp.
Seasonings
Salt, MSG, cooking wine, soy sauce, Sichuan peppercorns, fermented rice wine juice, sesame oil, and pork leaf lard, each to taste.
Instructions
1. Rinse the lean pork and cut into large slices; cut the pork fat into slices of the same size as the pork and press them firmly onto the pork; rinse the shrimp, place them on top of the fat, and gently press flat with a knife so that the meat, fat, and shrimp form individual "hibiscus" slices.
2. Place Sichuan peppercorns in sesame oil and fry until they turn brown and crispy, then remove them; pour the hot oil over the pork slices three to four times until the meat is half-cooked, then drain the oil from the pan, return the pork slices to the pan, pour in fermented rice wine juice, add salt, MSG, cooking wine, and soy sauce, and cook until the meat is fully done, then remove from the pan and serve.