Step 1
Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly.
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