Marinate 250 g pork with 20 g Shaoxing wine, 10 g Dark soy sauce, and 5 g salt.
2
Heat 20 g vegetable oil in a wok and flash-fry 3 g Sichuan peppercorns, 2 g pepper, 15 g chili peppers, 20 g ginger, 15 g garlic, and the white parts of 30 g scallions until fragrant.
3
Add 30 g Doubanjiang and stir-fry for 30 seconds until the oil turns red.
