Stir-fried Pork with Chili

Stir-fried Pork with Chili

　　Cut skin-on pork into slices 6 cm long, 3 cm wide, and 0.3 cm thick. Trim and wash the green garlic, then take the white parts, rinse them, remove one layer of skin, split them in half, and cut into 3 cm-long sections. Remove the stems and seeds from dried red chilies and chop them into small pieces. Add refined lard to the pan and heat until 60% hot. Put the pork slices into the pan and stir-fry for about 1 minute, then immediately transfer them to a wire mesh strainer to drain off the oil. Return the iron pan to high heat, add refined lard, and once the pan is hot, put in the chopped dried red chilies to fry until they release their spicy aroma. Add the garlic whites, then mix in cooking wine, sugar, soy sauce, monosodium glutamate, and other seasonings. Stir well, then remove from heat and serve on a plate.

　　This dish is appetizing and delicious, with a slight gravy. It makes a great accompaniment to alcohol or rice.