Preserved Vegetable with Ground Pork
A flavorful and aromatic Sichuan dish, ideal as a simple side to serve with rice.
Ingredients
pork (fat-to-lean ratio 3:7, minced)
200 g
Sichuan preserved vegetable (roots removed, washed, minced)
75 g
lard
75 g
soy sauce
20 g
cooking wine
13 g
sugar
10 g
ginger (minced)
10 g
MSG
3 g
scallion (cut into small pieces)
3 g
Instructions
1
Step 1
Mince the pork; remove the roots from the preserved vegetable, wash it, and mince it together with the ginger; cut the scallion into small pieces.
2
Step 2
Heat a wok and add oil. Once the oil is hot, add the minced pork and stir-fry until all the moisture has evaporated. Add the scallion and ginger and stir-fry briefly, then add the cooking wine, soy sauce, sugar, and MSG and stir until evenly combined. Finally, add the preserved vegetable and stir-fry a few times; the dish is ready.
