Fish-Fragrant Shredded Pork

Slice 200 g pork loin across the grain into 6–8 cm by roughly 3 mm slivers. Mix with 1 tbsp light soy sauce, 1 tbsp Chinese cooking wine, and 1 tbsp starch; marinate for 10 minutes. Julienne the soaked black fungus, carrot, and green bell pepper to a similar thickness, then prepare the scallion, garlic, ginger, and pickled chilli.

In a small glass bowl, mix the remaining 1 tbsp light soy sauce with 2 tbsp Chinese black vinegar, 1 tbsp sugar, the remaining 1 tbsp cooking wine, 1/2 tbsp starch, and 5 tbsp water. Stir again immediately before using.

Heat a medium black carbon-steel wok, add 1 1/2 tbsp cooking oil, and stir-fry the marinated pork over medium-high heat for 60–90 seconds, separating the slivers until just cooked and still tender. Remove immediately.

Reduce to medium heat. Add the remaining 1/2 tbsp oil, scallion whites, 4 minced garlic cloves, 2 tsp minced ginger, 30 g chopped pickled chilli, and 1 tbsp Pixian doubanjiang; stir-fry for 45–60 seconds until aromatic with clear red oil, without scorching.

Increase to high heat. Add 50 g soaked black fungus strips, the julienned carrot, and the julienned green bell pepper. Stir-fry for 60–90 seconds until heated through and slightly softened but still crisp.

Return the pork. Stir the sauce again, pour it around the wok edge, and toss over high heat for 30–60 seconds until a thin glossy glaze coats the pork and vegetables without pooling. Finish with scallion greens and transfer immediately to the locked serving plate.