Hakka stir-fry

Overview

My husband is a Hakka, and this stir-fry is their specialty. You can see the name of Hakka stir-fry in basically Hakka restaurants. The contents are not necessarily exactly the same, but most of them are based on pork, dried squid and dried tofu. Stir-fried over high heat, it tastes fragrant and chewy. It is very suitable with rice and wine.

Tags

• hot dishes
• dried fragrant
• dried squid
• garlic
• ginger
• light soy sauce
• oil
• onion white
• oyster sauce
• pork belly
• rice wine
• white sugar
• black pepper
• red pepper
• salt
• water celery

Ingredients

Steps

1. 1 Boil the pork belly in cold water until the surface turns white and then remove.

   

2. 2 Rinse the cooked pork belly with cold water and slice into pieces for later use.

   

3. 3 Soak the squid in water and cut into strips, then cut the dried squid into strips.

   

4. 4 Cut water celery and red pepper into sections.

   

5. 5 Chop the garlic, shred the ginger, and crack the onion.

   

6. 6 Heat the pot, apply a layer of oil, add pork belly and stir-fry out the oil, leaving the oil to scoop up the meat.

   

7. 7 Leave oil in the pan, add incense and fry until the surface is slightly fried, then scoop it up.

   

8. 8 Stir in the ginger, onion and garlic until fragrant, add the soaked squid strips, and add rice wine to remove the flavor.

   

9. 9 Pour in the stir-fried pork belly slices.

   

10. 10 Pour in the fried dried fragrant seeds.

    

11. 11 Add light soy sauce, oyster sauce, black pepper, and sugar and stir-fry until flavourful.

    

12. 12 Add the celery segments and red pepper segments and stir-fry until cooked through.