Noodles with Preserved Szechuan Radish and Shredded Pork

Slice the Pork loin into thin shreds. Marinate the shredded pork with 5g Light soy sauce, 5g Shaoxing wine, 1g White pepper, and 5g Cornstarch. Mix well and set aside for 15 minutes.

Rinse the Preserved Szechuan radish thoroughly under cold water to remove excess salt. Squeeze out water and finely julienne the radish.

Mince the Garlic and Ginger. Slice Scallions, separating the white and green parts.