Ingredients
150 g lean tender pork, 100 g oil, 15 ml (about 1 tablespoon) broth.
Seasonings
5 g salt, 3 g sugar, 2 g vinegar, half an egg white, 15 g each of Pixian broad bean paste, scallion, ginger, and garlic, 20 g each of water starch, soy sauce, and Shaoxing wine, and MSG to taste.
Instructions
1. Cut the scallions into sections; slice the ginger and garlic and set aside. Marinate the diced pork with soy sauce, cooking wine, salt, and MSG until flavorful, then add egg white and water starch, mixing evenly with your hands. Prepare a bowl sauce by combining soy sauce, sugar, vinegar, broth, cooking wine, salt, MSG, and water starch.
2. Heat oil in a wok over high heat, add the marinated diced pork and Pixian broad bean paste at the same time, dry-fry until the meat is cooked and the bean paste releases its fragrance and red oil, then add scallion sections, ginger slices, and garlic slices, stir-fry briefly, then add the prepared vegetables and pour in the pre-mixed sauce, stir-fry until the sauce thickens and evenly coats all ingredients, then remove from the wok.