Ingredients
250 g (about 8.8 oz) rice vermicelli, 100 g (about 3.5 oz) lean pork.
Seasonings
Salt, cooking wine, soy sauce, chopped scallions, minced ginger, and MSG, each to taste.
Instructions
1. Wash the pork tenderloin, cut into shreds, then dry-fry in a pan. Add cooking wine, soy sauce, salt, chopped scallions, minced ginger, and enough water, and stir-fry until the meat is tender and fully cooked.
2. Blanch the rice noodles in boiling water, divide them into serving bowls, top with the cooked shredded pork, and add a pinch of MSG to taste.