Steps

1. Cut 40g bok choy into thin strips.
   🕒 06:30
2. Finely mince 25g scallion.
   🕒 07:30
3. Heat 2 tsp lard in a frying pan, add 60g ground pork, and stir-fry until browned.
   🕒 15:32
4. Turn off the heat, add 1 tsp doubanjiang, and stir-fry until fragrant.
   🕒 16:03
5. Add 1/2 tbsp soy sauce, 2/3 tsp Chinese seasoning, 2/3 tsp sugar, 2 shakes MSG(Ajinomoto), and 2 tsp ground sesame seeds, then mix and stir-fry until only a little liquid remains.
   🕒 16:10
6. Turn off the heat, add 1 and 1/2 tsp black vinegar, mix to create the meat miso.
   🕒 16:47
7. Roughly chop the cashew nuts with a knife (about 10g is a guideline).
   🕒 10:20
8. Bring plenty of water to a boil in a pot, add 100g kishimen, and boil for a slightly shorter time than indicated, about 3 minutes, until al dente.
   🕒 17:25
9. Plate the boiled kishimen in a bowl.
   🕒 18:06
10. Add 40g bok choy to the pot where the kishimen was boiled, and blanch quickly for about 1 minute.
    🕒 11:22
11. Drain the bok choy and arrange it on top of the kishimen.
    🕒 12:23
12. Place the prepared meat miso and minced scallion on top of the kishimen.
    🕒 18:14
13. In a small pot, add 1 tbsp oil, 6 shakes Sichuan peppercorns, and 1/4 tsp doubanjiang, then heat until fragrant.
    🕒 18:25
14. Pour the hot oil over the scallions.
    🕒 18:59
15. Finally, add 1 drizzle soy sauce and, if desired, 2 pinches sugar, then mix well. 【Chef's Tip!】 Adjust the amount of sugar to your liking while tasting. Sprinkling cashew nuts will make it even more delicious.
    🕒 19:22