Shred the pork shoulder into thin strips. In a bowl, combine shredded pork with 15g Shaoxing wine, 10g light soy sauce, 2g white pepper, and 5g cornstarch. Mix well and let marinate for 15 minutes.
2
Rinse the preserved mustard greens thoroughly under cold water to remove excess salt, then squeeze dry and chop finely.
3
Bring a large pot of water to a rolling boil. Add fresh noodles and cook according to package instructions until al dente. Drain the fresh noodles and set aside.
