Seasonings
250 g cooked pork belly (about 1/2 lb), dried red chili peppers, rehydrated black fungus, and bok choy hearts, all to taste.
Seasonings
10 g scallion slices, 1/2 teaspoon each of salt and MSG, 1/2 tablespoon each of white vinegar, sugar, and chili sauce, 1 tablespoon each of cooking wine and soy sauce, 750 g (about 1 1/2 lbs) vegetable oil (about 50 g, or 3 1/2 tablespoons, will be absorbed).
Steps
1. Cut the pork into thin rectangular slices, then slide them into oil heated to 50% (about 350°F/175°C) and stir gently until they separate and cook through; remove and drain the oil. Wash the bok choy hearts and cut them into small sections.
2. Heat oil in a wok over high heat, add scallion slices and stir-fry until fragrant, then add cooking wine, chili sauce, white vinegar, sugar, soy sauce, salt, MSG, and water and bring to a boil. Add the meat slices, dried chilies, wood ear mushrooms, and bok choy, and stir-fry until everything is well-coated and flavorful.