Ingredients
Shredded lean pork, pickled mustard stems, scallions, and broth, all to taste.
Seasonings
Vegetable oil, soy sauce, cooking wine, MSG, and wet starch slurry, each to taste.
Instructions
1. Marinate the shredded pork with salt and wet starch, then wash and shred the Sichuan preserved vegetable and scallion.
2. Heat the pan with vegetable oil until it reaches about 60% hot (350°F/175°C), add the shredded pork and stir-fry until separated, then immediately add the shredded pickled mustard greens, shredded scallions, soy sauce, Shaoxing wine, and MSG, and stir until the sauce is absorbed. This dish should be oily with no excess liquid, savory and perfectly seasoned.