Pickled Cabbage and Shredded Pork Noodles

Slice the lean pork into thin shreds. In a bowl, marinate the shredded pork with 5 grams of Shaoxing wine, 5 grams of light soy sauce, cornstarch, and 2 grams of sesame oil. Mix well and set aside for 15 minutes.

Rinse the pickled cabbage (Suan Cai) thoroughly under cold water to remove excess salt, then squeeze out as much water as possible. Slice the pickled cabbage into thin strips.

Peel and thinly slice the ginger. Peel and mince the garlic. Chop the scallions, separating the white and green parts.