Pork Floss

Trim any visible fat and sinew from the pork tenderloin, then slice it into medallions about 3/4 inch thick.

Bring a pot of water to a rolling boil, add the pork medallions, and blanch for 10 minutes; drain and set the pork aside, discarding the blanching water.

In a clean pot, combine the blanched pork, whole onion, garlic cloves, ginger slices, the white part of the scallion, white peppercorns, and Shaoxing wine; add enough cold water to fully cover the ingredients.

Bring the mixture to a gentle boil, then reduce to a low simmer and braise for approximately 1 hour, or until the pork becomes fall‑apart tender.

Remove the pork from the broth and shred it using two forks or a pestle, breaking the fibers into fine strands.

Transfer the shredded pork to a bowl and season with soy sauce, dark soy sauce, sugar, and MSG; mix thoroughly to ensure even coating.

Heat a large, wide pan or wok over low heat, add the seasoned pork, and continuously stir‑fry for about 45 minutes, allowing the moisture to evaporate and the strands to become dry, fluffy, and lightly caramelized.

Once the pork floss reaches a dry, airy texture, remove it from the heat, let it cool completely, and store in an airtight container.