Stir-fried shredded pork with garlic sprouts

Stir-fried shredded pork with garlic sprouts

　　1. Three taels of shredded pork. 2. Half a jin of garlic sprouts. 3. A small piece of old ginger (young ginger is better if available). 4. One tablespoon of doubanjiang (chili bean paste). 5. One coffee spoon of sweet bean paste. (Can be omitted, according to personal taste) 6. Two tablespoons of soy sauce. 7. Two spoons of starch. 8. Salt and MSG to taste.

Method: 1. Take two-thirds of the starch, an appropriate amount of salt, and one tablespoon of water, mix well with the shredded pork and let it marinate; cut the garlic sprouts into sections, mix with one coffee spoon of salt, and let it pickle for a few minutes; slice the ginger thinly; mix the soy sauce, MSG, and an appropriate amount of water with the remaining one-third of the starch to make a sauce; put the doubanjiang and sweet bean paste in a bowl. 2. Heat a small amount of oil in the pan until it reaches about 40% heat, drain the pickled garlic sprouts and stir-fry them in the pan for about one minute, then set aside. 3. Clean the wok and set it on high heat, heat the oil until it reaches about 60% heat, and add the shredded pork. 4. When the shredded pork just begins to separate and the surface turns white, push it to the side of the pan, add the doubanjiang and sweet bean paste, stir-fry briefly, then mix everything together. 5. Add the garlic sprouts and stir-fry until well combined. 6. Thicken the sauce, dish out, and serve.