Twice-Cooked Pork with Green Garlic

Use pork with the skin already cleaned by the butcher. Put it in a saucepan with cold water, tied scallions, some ginger and the cooking wine. Bring to a boil, skim, and simmer for about 15 minutes; continue until the center reaches 63°C, then rest for 3 minutes.

Cool the pork just enough to handle safely, pat dry and cut into 2 mm slices. Cut the peppers into rings and the green garlic into lengths; thinly slice the remaining ginger. Mix 5 ml bean paste with the soy sauce.

Coat the hot wok with a little oil. Stir-fry the pork until the fat turns translucent and the slices curl. Add the mixed sauce and MSG; stir-fry for 15 seconds. Add peppers, ginger and the remaining 5 ml bean paste; stir-fry for 30 seconds. Add green garlic and cook for 60 seconds, continuing if needed until everything is cooked through.