Recipe for stir-fried pork with pickled mustard tuber and dried tofu

First, prepare all the ingredients shown in the picture. Soak the pickled mustard greens in water for an hour beforehand to remove excess saltiness.

After slicing the meat, add a very small amount of salt (1/9 teaspoon), one teaspoon of cooking wine, and two teaspoons of sesame oil (the size of a small spoon, like the kind used for eight-treasure porridge). Mix well by hand and let it sit for 10 minutes.

All other ingredients have been prepared.

The pork I bought this time had a lot of fat, so I removed it to render lard for stir-frying with dried tofu.

After rendering the lard, the fat shrinks into my favorite fragrant pork! It's fragrant but not greasy, and you can eat the fragrant pork first!

Add the dried tofu and stir-fry until the oil is evenly colored. Add the pickled mustard greens and stir-fry again until the dried tofu changes color slightly. Pour in a little hot water to bring out the sourness of the pickled mustard greens. Add a little salt. When the water in the pot is almost gone (if you take it out after the water has evaporated, it will burn), remove it from the pot and set it aside.

Heat oil in a pan over low heat and sauté minced garlic until fragrant. Add the marinated meat and stir-fry over high heat until golden brown on both sides. Then add four tablespoons of light soy sauce and one tablespoon of dark soy sauce (about the size of a porridge spoon) and stir-fry until evenly mixed.

Pour in the previously stir-fried dried tofu and pickled mustard greens and stir-fry until evenly mixed.

Add cilantro and stir-fry evenly for 10 seconds before turning off the heat. The pan will still be warm; stir-fry for another 10 seconds after turning off the heat before serving.