Slice 200 g pork shoulder thinly, then marinate with 15 g ginger, 10 g garlic, 5 g cornstarch, 30 g Shaoxing wine, 25 g soy sauce, and 3 g sugar.
Rinse 150 g preserved mustard greens thoroughly, squeeze dry, and chop finely.
Heat 15 g vegetable oil in a wok over high heat, then stir-fry the marinated pork until browned.
Sesli anlatım, porsiyon ayarı ve daha fazlası
