Family Recipe 13 - Stir-fried Pickled Mustard Heart

Ingredients: Pickled mustard heart, gluten cake (mian chan), pork loin, garlic, chili, rice wine, sugar, soy sauce, cornstarch Instructions: 1. Shred the pickled mustard heart and soak it in water. (If it's too salty, change the water several times, every 20-30 minutes. You can add more salt later if it's not salty enough after tasting.) Slice the gluten cake thinly. Shred the pork loin and marinate it with rice wine and soy sauce. Smash the garlic cloves and shred the chili. 2. Stir-fry the soaked pickled mustard heart shreds in a dry pan until dry and fragrant. Coat the shredded pork loin with cornstarch and stir-fry it in oil until separated, then set aside. 3. Heat oil in a wok. Stir-fry the garlic and chili shreds until fragrant. Add the gluten cake (if you prefer a chewier texture, you can deep-fry it first until fragrant), pickled mustard heart shreds, and pork shreds. Stir-fry evenly, then add sugar and soy sauce to season. (If it's not flavorful enough, add a little more salt.) Serve. When preparing the pickled mustard heart, it's recommended to peel off the outer membrane from the inner core, as it can be too tough and unpleasant. However, this part is only available if you buy the whole mustard heart. If you buy pre-shredded ones, this part is already mixed in.