Ingredients
65 g ground pork (with some fat), 200 g Chinese pickled vegetables.
Seasonings
6.5 g each of scallions and ginger, 3 g sugar, 4 g sesame oil, and to taste: Shaoxing wine, minced garlic, and dried chili peppers.
Instructions
1. Fry dried chili peppers in lard until fragrant, then add ground pork, scallions, and ginger, and stir-fry until the meat is crispy and browned.
2. Then add minced garlic, Shaoxing wine, sugar, and sesame oil, stir-frying a few times. Finally, add the kimchi (with excess water squeezed out) and stir-fry for 2 minutes until done. This dish has a strong spicy kick, with the tangy acidity of the kimchi and an appealing color.