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1
Rub the block of pork shoulder with 3% its weight in salt.
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2
Cover with plastic wrap and let it sit in the refrigerator for half a day or more.
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3
This photo shows an 800g block of meat, which will serve about 6-7 people.
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4
Once time has passed, remove the wrap and boil the pork.
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5
Place the pork in lukewarm water before bringing to a boil.
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6
Remove any of the scum and excess oil that releases from the meat.
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7
When it begins to boil, remove from the pot and lightly rinse with water.
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8
Change the water in the pot and bring it to a boil.
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9
Add the meat, the green section of the Japanese leeks, and the garlic.
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10
Turn the heat to low and simmer for 1 hour.
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11
Be careful that the meat doesn't fall apart while it's boiling.
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12
After it has boiled, leave it to cool in the pot.
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13
Once cooled, cut into bite-sized pieces.
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14
It tastes best if the meat is cut into 5-10mm slices.
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15
Sichuan pepper is indispensable in Sichuan cooking.
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16
Remove 10 kernels of pepper from the Sichuan pepper and use a knife to chop finely.
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17
Use the side of a knife to crush the douchi beans and then finely chop.
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18
Tear apart the cabbage leaves with your hand and slice the core with a knife.
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19
Remove the seeds from the green pepper and chop.
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20
Mince the garlic, mince the ginger, and prepare the doubanjiang.
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21
Combine the ingredients for the sauce.
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22
Steam the vegetables.
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23
Fill a pot with water and bring to a boil.
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24
Add a pinch of salt and then add the green pepper and cabbage.
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25
Boil for 10-15 seconds and then drain.
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26
Heat a frying pan and add 2 tablespoons of vegetable oil.
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27
Cook the doubanjiang, garlic, and ginger from Step 8 until fragrant.
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28
Add the leek and quickly add the sauce.
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29
Agitate the pan while cooking for 100 seconds and then add the cabbage.
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30
Cook for another 20 seconds.
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31
Swirl in some sesame oil to finish and enjoy!
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32
Here is an egg soup made from the boiled liquid in Step 4.
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33
You can use the water that the meat was boiled in for various recipes, so don't throw it away.
