Ingredients
1 dried squid sheet (about 150 g / 5 oz), 50 g (about 1.75 oz) each of mung bean sprouts and pork.
Seasonings
10 g soy sauce, 10 g sesame oil, 15 g cooking wine, 25 g vegetable oil, 2 g salt, 20 g lard.
Instructions
1. Remove the head, tentacles, and bone from the dried squid, soften it over a flame, then cut crosswise into thin shreds. Rinse thoroughly in warm water and drain well. Select long bean sprouts, trim off both ends. Cut the pork into medium-thick shreds.
2. Heat lard in a wok over high heat, add the shredded pork and dry-fry until the blood moisture evaporates and the meat separates, then stir in soy sauce and Shaoxing wine to taste, toss well, and remove from the wok.
3. Clean the wok, heat vegetable oil until hot, add the shredded squid and dry-fry until it curls and softens, then splash in cooking wine and add the pre-stir-fried shredded pork and mung bean sprouts, stir-fry until well combined, pour in the sauce mixture, quickly toss everything together, add a drizzle of sesame oil, then transfer to a plate and serve. This dish features a beautiful contrast of green and white, with a dry, aromatic, fresh, and crispy texture—perfect as an appetizer with drinks.