Ingredients
300 g lean pork (about 10 oz), 100 g carrot (about 3.5 oz), 1 piece firm tofu, 10 dried shrimp.
Seasonings
3 g each of sesame oil, light soy sauce, and Shaoxing wine, 50 g (about 3 1/2 tablespoons) lard, 6 g each of yellow soybean paste and cornstarch slurry, and to taste: MSG, minced scallion, minced ginger, and salt.
Instructions
1. Cut the carrot and dried tofu into small cubes; dice the lean pork; soak the dried shrimp in water until softened; deep-fry the carrot cubes in lard until cooked through, then remove and drain.
Place the wok over high heat and add lard, then immediately add the diced pork and dry-fry; when the moisture in the meat reduces and the sizzling in the wok grows louder, move the wok to low heat; once the sizzling subsides and the meat is dry, return to high heat and stir-fry until the meat color lightens, then add minced scallion, minced ginger, and yellow soybean paste; when the paste has infused into the meat and releases its aroma, add cooking wine, MSG, and soy sauce, stir briefly, then add the diced carrot, diced tofu, and dried shrimp, stir-fry a bit more, drizzle with sesame oil, toss to combine, and serve.