Seasonings
250 g (about 1/2 lb) preserved mustard greens (tender tips), 150 g (about 1/3 lb) pork belly or fatty ground pork, a few dried red chili pepper segments.
Seasonings
5 g minced ginger, 25 g chopped scallions, 40 Sichuan peppercorns, a pinch of MSG, 2 teaspoons each of soy sauce and sesame oil, and 75 g (about 1/3 cup) vegetable oil.
Steps
1. Rinse the preserved mustard green tips under cold water to remove any impurities, squeeze them dry, and chop into coarse pieces; wash the pork and finely mince it.
2. Heat vegetable oil in a wok until hot, add Sichuan peppercorns and dried chili peppers, stir-fry until fragrant, then add ground pork and minced ginger, and stir-fry until the pork is cooked through.
3. Then add soy sauce, MSG, and preserved mustard greens, stir-frying until fragrant. Finally, sprinkle with chopped scallions, drizzle with sesame oil, and transfer to a serving plate.