材料
瘦肉 200 克
四川榨菜 1 個300 克
薑、蒜頭 適量
鹽 1 茶匙 (浸榨菜用)
紹興酒 1⅓ 湯匙
糖 適量
生抽1/2茶匙
澱粉1/2茶匙
芝麻油、胡椒粉、油 適量

做法
1⃣ 將榨菜洗淨去除老纖維切成絲。放入大碗中加入 1 茶匙鹽用水浸泡 45 分鐘到 1 小時讓它盡快變淡。
2⃣ 豬肉洗淨切成絲加入少許薑米、蒜蓉、1/2茶匙糖、1 茶匙紹興酒、1/2茶匙生抽、少許胡椒粉、1/2茶匙澱粉和適量的油拌勻醃半小時。
3⃣ 將浸泡過的榨菜洗淨測試鹹味是否適中如果還是太鹹的話再浸泡幾分鐘。用白鑊把榨菜炒乾水炒至乾水後下適量糖翻炒均勻後盛出備用。
4⃣ 熱鍋下油下肉絲爆炒灒入 1 湯匙紹興酒盖鍋蓋煮 1 分鐘豬肉熟透加入榨菜翻炒均勻最後加入適量的芝麻油即可。

Ingredients:
Lean meat 200g
Pickled mustard tuber (Sichuanstyle) 1 piece, 300g
Ginger, garlic as needed
Salt 1 teaspoon (for soaking preserved vegetable)
Shaoxing wine 1⅓ tablespoons
Sugar as needed
Light soy sauce ½ teaspoon
Cornstarch ½ teaspoon
Sesame oil, white pepper powder, oil as needed

Cooking Directions:
1⃣ Wash the pickled mustard tuber, remove the old fibers, and shred it. Put it in a large bowl, add 1 tsp of salt, soak it in water for 45 minutes to 1 hour to help reduce the saltiness.
2⃣ Wash the lean pork and shred it. Add some ginger, garlic, 1/2 tsp of sugar, 1 tsp of Shaoxing wine, 1/2 tsp of soy sauce, a little white pepper powder, 1/2 tsp of cornstarch, and a suitable amount of oil. Mix well and marinate for half an hour.
3⃣ Wash the soaked pickled mustard tuber and taste to see if the saltiness is appropriate. If it is still too salty, soak it for a few more minutes. Heat a dry wok and stirfry the pickled mustard tuber until the water dries up. Add an appropriate amount of sugar and stirfry evenly. Scoop out and set aside.
4⃣ Heat the wok with oil and stirfry the pork shreds. Sprinkle 1 tbsp of Shaoxing wine and cover the wok for 1 minute. When the pork is cooked, add the pickled mustard tuber and stirfry evenly. Finally, add an appropriate amount of sesame oil. Serve hot.

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