There are a couple of dishes I am thinking of making, like stuff bell peppers. Ground beef in China is a bit of a questionable commodity. If it is good, it is expensive, maybe US$8 per pound, and is usually important. If it is cheap, then you don't know whether the "ground monday" label refers to the day it was ground or the name of the dog...or it might have even been a work beast.
If I use ground pork are there any other changes I should make?
If I use ground pork are there any other changes I should make?