Ingredients
250 g dried tofu skin (bean curd sheets), 150 g pork loin.
Seasonings
Chopped scallions and minced ginger to taste, 1 tablespoon each of soy sauce and cooking wine, 1 teaspoon each of white vinegar and sugar, 1/2 teaspoon each of salt and MSG, cornstarch as needed, 3 tablespoons vegetable oil.
Steps
1. Soak the tofu skin in water until softened, then rinse clean; wash the pork loin and cut both the tofu skin and pork into thin strips.
2. Heat a wok over high heat, add a small amount of oil, and first stir-fry the shredded pork until it changes color, then add minced scallions and ginger and stir-fry until fragrant.
3. Then add the shredded tofu skin, drizzle in cooking wine and white vinegar, then add soy sauce, sugar, and salt, stirring everything together evenly.
4. Add some clear broth to taste, then add MSG, thicken with a water starch slurry, drizzle with vegetable oil, and sprinkle with chopped scallions before removing from the wok and plating.