Ingredients
200 g pork (with a fat-to-lean ratio of 3:7), 70 g green bell peppers, and broth as needed.
Seasonings
75 g (about 1/3 cup) peanut oil, 2 g salt, 13 g each of Shaoxing wine, sweet bean sauce, and scallion, 20 g soy sauce, 15 g wet cornstarch slurry, 3 g MSG, 8 g ginger.
Instructions
1. Shred the pork, scallions, ginger, and green bell peppers (seeds and pith removed). Marinate the shredded pork with soy sauce, cooking wine, and salt to taste, then coat with wet cornstarch and drizzle with a little peanut oil.
2. Mix soy sauce, cooking wine, MSG, scallions, ginger, and wet cornstarch slurry together to make the sauce.
3. Stir-fry over high heat. Heat oil in the wok, then immediately add the shredded pork, stirring constantly with a spatula to separate the strands. Once the pork is separated, add fermented flour paste (tianmianjiang) and stir until fragrant. Add the shredded green peppers and stir-fry a few times, then pour in the pre-mixed sauce. When the sauce bubbles, toss everything together until evenly coated, then serve. This dish is beautifully colored, with red and green contrasting nicely.