From Chinese Cuisine Demystifyied

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Zaoliao (i.e. Laoganma's 'Pickled Chili') 3 tbsp, finely minced

Garlic, 2 cloves, finely minced

Ginger, ½ inch, finely minced

Lean pork (瘦肉/肉丝) 200g, cut into slivers

Shaoxing wine, 1 tsp

Salt ¼ tsp

Sugar ¼ tsp

Cornstarch ½ tbsp

Leeks (大葱/葱段) (白色部分), 2 stalks, white and green separated, white slightly smashed (or alternatively scallions)

Spicy dried chilis, e.g. Kashmiri, Thai bird's eye, 2 halved

Oil for frying, 4 tbsp

Shaoxing wine (生抽/豉油) ½ oz (or 酱油) 1 tbsp

Soy sauce (5 tbsp) ½ tbsp

MSG, ¼ tsp

Dark Chinese vinegar (陈醋/醋) ¼ tsp

White pepper powder (白胡椒粉) ⅛ tsp

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1. Mince the zaoliao and the aromatics. Halve the chilis. Slice the garlic (or scallion).

2. Sliver the pork. Marinate.

3. Longyou. Add 4 TB oil. At high temperature, add the marinated pork, fry for for about one minute until it turns color. Remove.

4. Remove one of two tablespoons of the frying oil, keeping 2-3 tbsp in the wok.

5. Over a low flame, add in the minced zaoliao. Slowly fry for 2-3 minutes, or until the oil turns reddish-brown. Add the minced aromatics. Stir-fry for 1 minute.

6. Up the temperature , add the green garlic (or scallion) together with the dried chili. Continue brief fry, then swirl in the Shaoxing wine for the seasoning around the sides of the wok. Add back in the cooked pork, toss fry. Swirl the soy sauce in the same manner as the wine.

7. Mix, then add in the final seasoning (MSG, Chinese Dark Vinegar and White Pepper).

8. Mix again, then add the green garlic. Blend 15 second fry, then out.