Ingredients
200 g pork butt, 65 g preserved mustard greens.
Seasonings
4 g white sugar, 4 g soy sauce, 10 g sweet bean paste, 6.5 g each of Shaoxing wine, scallion, and ginger, and garlic sprouts to taste.
Instructions
1. Boil the pork in boiling water until it is about 70% cooked, then remove and slice into thin pieces about 5 cm (2 inches) long and 1 cm (1/2 inch) thick. Stir-fry in hot lard over high heat until the slices curl and are fully cooked through.
2. Add scallions, ginger, soy sauce, sweet bean paste, Shaoxing wine, and sugar, then finally add mustard greens and garlic chives, stir-frying for 20 seconds before removing from heat. This dish is savory with a rich sauce flavor, has a deep brown color, and is suitable for all seasons.