Hangzhou Pian Er Chuan

Slice pork belly thinly. Marinate pork belly with 10g Shaoxing wine, 10g light soy sauce, and 1g white pepper for 15 minutes.

Chop preserved mustard greens. Slice fresh bamboo shoots. Slice ginger. Separate white and green parts of scallions.

Heat 10g lard in a wok over medium-high heat. Add marinated pork belly and stir-fry until browned and slightly crispy. Remove pork belly from wok and set aside.