Ingredients
100 g pork belly, 50 g winter bamboo shoots, 25 g garlic sprouts, 10 g wood ear mushrooms, 2 eggs.
Seasonings
10 g shredded scallion, 10 g shredded ginger, a pinch of salt and MSG, 2 tablespoons soy sauce, 2 tablespoons sweet bean paste, 2 teaspoons Shaoxing wine, 2 teaspoons Sichuan pepper oil, vegetable oil as needed.
Preparation
1. Remove the membrane from the pork belly, rinse, drain, and cut into 5 cm (about 2-inch) long thin strips. Place in a bowl, add a pinch of salt, soy sauce, and vegetable oil, mix well, and marinate to infuse flavor.
2. Soak the wood ear mushrooms until soft, trim and clean them, then cut into thick strips.
3. Rinse the winter bamboo shoots, cut them into thin strips, blanch in boiling water, then remove, rinse under cold water, and drain.
4. Wash and trim the garlic sprouts, then cut into sections; crack the eggs into a bowl, add a pinch of salt, and beat until well combined.
Steps
1. Heat vegetable oil in a wok or skillet over medium-high heat, add the beaten eggs and stir-fry until just set, then transfer to a plate and set aside.
2. Heat a small amount of vegetable oil in a wok over high heat, add the shredded pork and stir-fry until it changes color and is cooked through and tender, then add the shredded scallions and ginger and stir-fry until fragrant.
3. Add the sweet bean paste and stir-fry until broken up, then add soy sauce, cooking wine, shredded wood ear mushrooms, shredded winter bamboo shoots, the scrambled eggs, and a splash of water, and stir-fry everything together over high heat until well combined.
4. Add MSG (or to taste), sprinkle in the garlic chive segments, stir-fry until evenly combined, drizzle with hot Sichuan pepper oil, then remove from the wok and plate to serve.