Ingredients
200 g pork loin, 25 g dried daylily buds (golden needles).
Seasonings
Salt 1/2 tsp, cooking wine 1/2 tsp, light soy sauce 1/2 tsp, a pinch of MSG (or to taste), and lard 1 tsp.
Steps
1. Rinse the lean pork and slice it thinly, then place in a bowl and mix with cooking wine, soy sauce, and salt, letting it marinate to absorb the flavors.
2. Soak dried daylily buds in warm water until softened, trim off the stems, rinse clean, and drain well.
3. Place a wok over high heat, add enough water to cover and bring to a boil. Add the sliced pork and cook until about 80% done, then add the dried daylily buds and lard, cooking until everything is fully tender. Season with MSG to taste and serve.