Four-Style Meat and Vegetables

Name: Four-Style Meat and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 75 g lean pork slices (main); 4 tofu skin (auxiliary, cut into 6 pieces); 50 g bamboo shoot slices (auxiliary); 200 g green vegetables (auxiliary, cut into 5 cm segments); 150 g white broth (auxiliary); 50 g rendered lard (auxiliary); 10 g Shaoxing wine (auxiliary); 15 g soy sauce (auxiliary); 1 g white sugar (auxiliary); 1 g refined salt (auxiliary); 1.5 g MSG (auxiliary); 2 g scallion white segments (auxiliary); 15 g wet starch (auxiliary)

A Zhejiang home-style braise of sliced pork, tofu skin, greens, and bamboo shoot slices, served with a thick, savory sauce in a balanced meat-and-vegetable combination.

25 min

Easy

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Ingredients

lean pork slices (main) 75 g

tofu skin (auxiliary, cut into 6 pieces) 4

bamboo shoot slices (auxiliary) 50 g

green vegetables (auxiliary, cut into 5 cm segments) 200 g

white broth (auxiliary) 150 g

rendered lard (auxiliary) 50 g

Shaoxing wine (auxiliary) 10 g

soy sauce (auxiliary) 15 g

white sugar (auxiliary) 1 g

refined salt (auxiliary) 1 g

MSG (auxiliary) 1.5 g

scallion white segments (auxiliary) 2 g

wet starch (auxiliary) 15 g

Instructions

Preparation

Cut the tofu skin into 6 small pieces, and cut the green vegetables into 5 cm segments.

Stir-frying

Heat the wok and add 35 g of lard. When it reaches about 60% hot (approximately 132°C), add the scallion whites and pork slices and stir to loosen. Pour in the Shaoxing wine, then add the green vegetables and bamboo shoot slices and stir briefly.