Dongbei style fried pork with vermicelli

Slice the pork shoulder into thin, bite-sized pieces, approximately 0.5 cm thick. In a bowl, combine the sliced pork shoulder with 15 grams of Shaoxing wine, 10 grams of light soy sauce, white pepper, 20 grams of corn starch, and egg white. Mix well to coat the pork evenly and marinate for 15 minutes.

Soak the mung bean vermicelli in warm water for 15-20 minutes until softened. Drain thoroughly and cut into shorter segments if desired.

Prepare the sauce by combining 30 grams of light soy sauce, dark soy sauce, 15 grams of Shaoxing wine, Chinkiang vinegar, granulated sugar, and chicken broth in a small bowl. Stir until the sugar dissolves.