Steps

1. Slice the scallion diagonally into thin pieces.
   🕒 04:26
2. Roughly mince 5g garlic and 5g ginger.
   🕒 04:58
3. Roughly chop 250g cabbage, including the core, making sure it's not too thick.
   🕒 07:23
4. Quarter the lemon.
   🕒 08:04
5. If 200g thinly sliced pork pieces are too large, tear them into smaller pieces and place in a bowl.
   🕒 08:26
6. To the bowl with pork, add salt and pepper to taste, 2.5 tsp potato starch, and 1 tbsp sake, then mix thoroughly by hand. Pro Tip! The potato starch coats the meat, locking in moisture and keeping it tender.
   🕒 08:48
7. Transfer the roughly chopped cabbage to a bowl and separate any overlapping pieces.
   🕒 09:54
8. Squeeze 1 tbsp lard into the bowl with the cabbage.
   🕒 10:20
9. Loosely cover the bowl with cabbage and lard with plastic wrap, then heat in a 600W microwave for 1.5 minutes. Pro Tip! Adding lard and microwaving it allows you to easily achieve crispy cabbage with a texture similar to oil-blanching, right at home.
   🕒 10:36
10. After microwaving, mix the cabbage thoroughly with chopsticks until the lard melts and coats it evenly.
    🕒 12:01
11. Heat a frying pan over medium-high heat (about level 4 out of 5), then add 2 tsp sesame oil.
    🕒 13:38
12. Add the thinly sliced pork to the pan, spreading out each piece, and stir-fry until cooked through.
    🕒 13:53
13. Once the pork is cooked, add the roughly minced garlic and ginger, and stir-fry until fragrant.
    🕒 14:47
14. Add the diagonally sliced scallion and stir-fry briefly.
    🕒 15:10
15. Add the seasonings (2/3 tsp Doubanjiang, 1.5 tsp oyster sauce, 1/3 tsp sugar, 1/3 tsp salt) and stir-fry everything together.
    🕒 15:38
16. Add the microwaved cabbage and stir-fry briefly.
    🕒 16:42
17. Add 6 dashes MSG(Ajinomoto) (MSG) and mix everything together.
    🕒 16:59
18. To finish, sprinkle with black pepper to taste, drizzle with 1 tsp lemon juice, and mix everything together. It's ready.
    🕒 17:20
19. Plate the dish and garnish with the quartered lemon.
    🕒 18:25