Pickled Vegetable, Shredded Pork, and Fried Egg Noodles
This dish is simple and tastes even better when reheated, so it's great to make a large batch to have with noodles every morning. There is another stir-fry method where you don't marinate the meat; instead, sauté the aromatics, add the meat, sugar, and steamed fish soy sauce, and then add the pickled vegetables. That version is also tasty, though the meat isn't as tender.
Story
This dish is simple and tastes even better when reheated, so it's great to make a large batch to have with noodles every morning. There is another stir-fry method where you don't marinate the meat; instead, sauté the aromatics, add the meat, sugar, and steamed fish soy sauce, and then add the pickled vegetables. That version is also tasty, though the meat isn't as tender.
Ingredients
Pickled Mustard Greens
Shredded Pork
Noodles
Eggs
Scallions
Ginger
Dried Red Chili Peppers
Star Anise
Instructions
1
Step 1
Add one egg white and half a tablespoon of starch to the shredded pork. Mix well, marinate for 10 minutes, then stir-fry and set aside.
2
Step 2
Heat oil in the pan. Sauté ginger, scallions, dried red chili peppers, and star anise over low heat until fragrant. Add pickled mustard greens and stir-fry evenly.
3
Step 3
Add the shredded pork, a pinch of sugar, salt, one tablespoon of steamed fish soy sauce, and pepper. Stir-fry evenly. Add a little MSG or chicken bouillon before serving.
4
Step 4
Fry the eggs.
5
Step 5
Place the cooked noodles in a bowl, top with the stir-fried pickled mustard greens with pork and the egg, and add broth to serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
