Ingredients
150 g lean meat, 150 g rehydrated kelp, and 50 g winter bamboo shoots.
Seasonings
1 red chili pepper, peanut oil, soy sauce, salt, MSG (or to taste), vinegar, sugar, and ginger, all to taste.
Instructions
1. Wash the seaweed, cut into shreds, blanch in boiling water until cooked through, drain well, and arrange on a plate; wash the meat, cut into shreds, place a wok over heat, pour in peanut oil, when the oil is hot and smoking, add the meat shreds and quickly stir to separate, when the meat changes color, add soy sauce, stir-fry a few times, and transfer to the plate.
2. Wash the winter bamboo shoots, cut into thin strips, blanch in boiling water, then drain and place on a plate; wash the ginger, cut into thin strips, place on the plate, then add salt, MSG, vinegar, and sugar.
3. Remove the stems and seeds from the chili peppers, wash them, and cut into strips; place a wok over heat, pour in peanut oil, and once hot, add the chili strips and fry until fragrant, then pour into a plate, mix well, and serve. This dish is mildly spicy, savory, and crisp-tender, rich in high-quality animal protein, vitamins, and various nutrients including calcium, iron, iodine, and potassium.