Dou hua mi xian

Prepare the minced pork topping: Heat cooking oil in a wok over medium-high heat. Add minced pork and stir-fry until it changes color and is lightly browned, breaking it apart with your ladle.

Add doubanjiang to the wok and stir-fry for 1 minute until fragrant and the oil turns reddish. Add minced garlic and minced ginger, stir-fry for another minute until aromatic.

Pour in Shaoxing wine, 15 grams of light soy sauce, and 5 grams of Chinkiang vinegar. Season with 1 gram of white pepper. Continue to stir-fry until the liquid has mostly evaporated and the pork is well coated and flavorful. Set aside.