Stir-fried Preserved Pork with Winter Bamboo Shoots

Stir-fried Preserved Pork with Winter Bamboo Shoots

　　Ingredients: 150g each of lean and fatty pork, 100g winter bamboo shoots, 50g cooked lard, 50g garlic, 1g soy sauce. Method: Steam the preserved pork until cooked, peel, and cut into 3cm-long, 1.5cm-wide, 1.5mm-thick slices. Cut the winter bamboo shoots into 3cm-long, 1mm-square fine shreds. Slice the garlic into sections. Heat 50g of cooked lard in a wok until it reaches about 60% heat. First stir-fry the winter bamboo shoots, then add the soy sauce, preserved pork, and 50g of pork broth, and simmer briefly. Finally, add the garlic sections and stir-fry before serving. Features: Salty and fragrant flavor, suitable for storage.