Ingredients
150 g lean pork (about 5 oz), 2 sheets of mung bean jelly sheets.
Seasonings
25 g sesame paste, 25 g cooking oil, 5 g sesame oil, 5 g mustard, 5 g soy sauce, 10 g vinegar, 6 g fine salt, 3 g MSG.
Instructions
1. First, wash the pork, slice it, then cut into thin strips; soak the bean starch sheets until soft, cut them into strips as well, blanch in boiling water, then transfer to cold water, drain well, place in a dish, and loosen with chopsticks.
2. Return the wok to high heat, add oil and heat until hot, then add the shredded pork and stir-fry until it changes color. Add soy sauce, then remove and place on top of the bean starch noodles. Pour over a mixture of vinegar, sesame oil, mustard, salted water, and MSG, and finally drizzle with sesame paste. This dish is fragrant and refreshing, making it an excellent accompaniment to drinks.