Ingredients
350 g pork, 50 g each of rehydrated wood ear mushrooms and rehydrated bamboo shoots, and 30 g broth.
Seasonings
50 g vegetable oil, 30 g each of cornstarch and sugar, 20 g each of soy sauce and Shaoxing wine, 15 g each of pickled chilies, scallions, and vinegar, 10 g each of ginger and garlic, 3 g salt, and 1 g MSG.
Instructions
1. Cut the pork into thin slices about the size of a fingernail, then mix with salt, soy sauce, cooking wine, and water starch to marinate; wash the wood ear mushrooms and bamboo shoots, slice them into small pieces, blanch in boiling water until cooked through, then drain; remove the seeds from the pickled chilies and finely chop them; finely chop the ginger and garlic; chop the scallions; combine salt, soy sauce, cooking wine, MSG, sugar, vinegar, water starch, and broth in a bowl to make the sauce mixture.
2. Place the wok over high heat, add oil and heat until hot, then add the sliced meat and stir-fry until separated. Add pickled chili peppers, ginger, and garlic, stir-frying briefly, then add wood ear mushrooms, bamboo shoots, and scallions, stirring to combine. Pour in the prepared sauce mixture, stir quickly until evenly coated, then remove from heat and plate. This dish is glossy and red, with a tender and silky texture and a rich, aromatic fish-fragrant flavor.