Ingredients
500 g (about 1 lb) pork bones, 500 g (about 1 lb) soybeans, 250 g (about 8 oz) pork leg meat.
Seasonings
5 g scallions (finely chopped), 2 teaspoons salt, a pinch of MSG (or to taste), 1 tablespoon soy sauce, 2 tablespoons Shaoxing wine, 1500 ml (about 6 1/3 cups) fresh stock or broth, 3 tablespoons lard.
Steps
1. Rinse the soybeans and soak them in fresh water for 12 hours; wash the pork bones and crack them; clean the pork and cut into 3 cm (about 1.2 inch) long shreds.
2. Add enough water to the pot, put in the pork bones and soybeans, bring to a boil over high heat, then reduce to low heat and simmer until tender, then remove the soybeans.
3. Heat oil in a wok until hot, first add the shredded pork and stir-fry until it changes color, then splash in the cooking wine, add salt, MSG, and soy sauce, stirring well, then pour in fresh broth and add the soybeans, bring to a boil, and finally sprinkle with chopped scallions before serving.