Ingredients
200 g pork (fat-to-lean ratio 3:7), 75 g Sichuan preserved mustard greens.
Seasonings
75 g (about 1/3 cup) lard, 20 g (about 4 teaspoons) soy sauce, 13 g (about 1 tablespoon) Shaoxing wine, 10 g (about 2 teaspoons) sugar, 10 g (about 2 teaspoons) ginger, 3 g (about 1/2 teaspoon) MSG, 3 g (about 1 teaspoon) scallion.
Instructions
1. Mince the pork; trim the roots off the preserved mustard greens (Tianjin preserved vegetable), rinse clean; mince the ginger; chop the scallion into small pieces.
2. Heat a wok or large skillet over high heat and add oil. Once hot, add the ground meat and stir-fry until all moisture has evaporated. Add scallions and ginger, stir briefly, then add cooking wine, soy sauce, sugar, and MSG, stirring well to combine. Finally, add the preserved mustard greens and stir-fry for a few more seconds before serving. This dish is savory and aromatic, making it a perfect accompaniment to rice.