Noodles with Preserved Szechuan Radish and Shredded Pork

Slice 200 g pork loin thinly, then marinate with 5 g cornstarch, 15 g Shaoxing wine, and 10 g soy sauce.

Finely mince 15 g ginger, 10 g garlic, and 30 g scallions (whites and greens separated).

Heat 30 g vegetable oil in a wok over high heat, then flash-fry ginger, garlic, and scallion whites for 10 seconds until fragrant.