Ingredients
500 g (about 1 lb) Northeast Chinese sauerkraut, 150 g (about 5 oz) pork belly, 100 g (about 3.5 oz) water-soaked vermicelli noodles.
Seasonings
5 g each of chopped scallions, minced ginger, and sliced garlic, 1 teaspoon each of salt and Shaoxing wine, 2 teaspoons each of MSG and soy sauce, 3 tablespoons of lard.
Steps
1. Rinse the pork and cut into thick shreds; rinse the pickled cabbage and cut into thin shreds; soak the vermicelli until soft, drain well, and snip into short lengths.
2. Heat oil in a wok over high heat, first add scallions, minced ginger, and sliced garlic, stir-frying until fragrant, then add shredded pork and stir-fry until it changes color, then add sauerkraut and dry-fry for 3 minutes, then add vermicelli noodles, soy sauce, cooking wine, salt, and MSG, stir-frying until everything is well-flavored, drizzle with a splash of sesame oil, and it is ready to be served.