Ingredients
100 g pork (with a 3:7 fat-to-lean ratio), 200 g pickled Chinese cabbage (kimchi-style).
Seasonings
50 g vegetable oil, 8 g dried chili peppers, 13 g cooking wine, 3 g each of sugar, MSG, and salt, 10 Sichuan peppercorns.
Instructions
1. Squeeze the excess liquid from the pickled cabbage, then finely chop both the pickled cabbage and the pork into mince; cut the chili peppers into short sections.
2. Add Sichuan peppercorns to hot oil, fry until golden then remove; add dried chili peppers and fry until dark purple, then add ground pork and stir-fry until nearly cooked through. Add sugar, salt, MSG, cooking wine, and kimchi-style pickled vegetables, stir-frying everything evenly until well combined. This dish is spicy, fresh, and crunchy.