Ingredients
400 g pork leg meat, 50 g garlic sprouts.
Seasonings
50 g vegetable oil, 25 g sugar, 15 g fermented black beans, 10 g soy sauce, 2 g salt, 20 g Sichuan Pixian broad bean paste.
Instructions
1. Finely chop the Pixian broad bean paste; cut the garlic sprouts into sections about 2.5 cm (1 inch) long; slice the pork into pieces about 5 cm (2 inches) long, 3 cm (1.2 inches) wide, and 0.3 cm (1/8 inch) thick.
2. Heat oil in a wok over high heat until hot (about 120°C/250°F), add the meat slices and stir-fry briefly, then add salt and continue stir-frying until the meat releases its fat, add Pixian broad bean paste and fermented black beans, stir-frying until fragrant and the meat is colored, then add soy sauce and sugar, stir well, add garlic sprouts and stir-fry until just cooked through and fragrant, then remove from heat and plate. This dish has a rich reddish-brown color and an intense aroma.