Ingredients
200 g lean pork, 50 g each of bell pepper and winter bamboo shoots, 30 g fermented black beans, 20 g beaten egg, and chicken broth as needed.
Seasonings
25 g soy sauce, 10 g cooking wine, 5 g each dried chili peppers, salt, and MSG, 15 g chopped scallions, 30 g water starch, and 75 g oil.
Instructions
1. Cut the pork into thin strips, then marinate with soy sauce, cooking wine, beaten egg, and water starch. Shred the winter bamboo shoots and bell peppers. Mince the dried chili peppers. Rinse the fermented black beans and chop them finely.
2. Heat oil in a wok until it reaches about 70% hot, then quickly stir-fry the shredded pork until separated, then drain off the oil; blanch the shredded winter bamboo shoots in boiling water.
3. Leave a small amount of oil in the wok, add fermented black beans, minced chili, and chopped scallions, stir-frying until fragrant. Add shredded winter bamboo shoots and shredded pork, then season with cooking wine, salt, MSG, soy sauce, and chicken broth. Thicken with a cornstarch slurry, toss in shredded bell peppers and stir-fry briefly. Drizzle with sesame oil and serve. This dish is glossy red in color with a rich, spicy aroma.