Hakka Stir-fry

Name: Hakka Stir-fry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork belly; 2 pieces Dried Tofu; 50g Dried fish; 50g Water celery; 4 cloves garlic; 1 piece Chives; 2 teaspoons Cooking Wine; 2 teaspoons Soy sauce; 3 teaspoons Oyster sauce; 1 teaspoon White sesame; Some water; 2 teaspoons Vegetable oil

by Zhou Tai Liang Soup

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In fact, this dish is used for worship. Hakka people are thrifty and frugal, but every worship is different. In front of the gods, the ingredients must not be shabby, usually cooked chicken, pork and fish ( Dried squid mostly), etc. After the worship, the well-mannered Hakka woman shreds the leftover pork, soaks the dried squid into shreds, adds the green onions they grow, adds soy sauce, and stirs them into salty fragrant rice. The delicious food is even more a good dish for men to use with wine. This Hakka stir-fry gradually evolved. It was added with dried beancurd, celery, chili or nine-layered pagoda, dried shrimp and other ingredients to show more different flavors. It is very popular. The favorite of the locals.

Hakka Stir-fry

1. Wash the pork belly, remove it after blanching, and cut into thin slices or shreds. Marinate in oyster sauce for 10 minutes

2. Prepare the ingredients, clean the dried beancurd and cut into strips, shred the chili, cut the celery into sections, and cut the garlic into minced garlic for later use

3. Dried squid is usually used for Hakka small stir-fry, but it is not very good for the mouth. You can choose dried small fish. You need to soak in warm water for 1 hour, remove the head, remove the internal organs, and clean it for later use.

4. Pour vegetable oil in the pot, stir-fry the garlic, add the dried tofu shreds and dried small fish, stir-fry, stir-fry on low heat until the surface of the dried tofu is slightly bubbling, remove and set aside.

5. Leave the bottom oil in the wok, pour the pork belly strips and fry until the surface is slightly dry and slightly golden, add the cooking wine and continue to fry

6. Pour in the stir-fried dried bean curd and small fish, then add the celery segments and other side dishes to continue to fry, add light soy sauce, oyster sauce and other seasonings and continue to fry evenly to get out of the pot

7. Sprinkle with white sesame seeds after serving

Tips:
1. When the tofu is stir-fried, the heat needs to be controlled. Use a flat-bottomed non-stick pan to fry slowly. Only a little bit of oil is required. The surface of the tofu is OK;
2. Thinly sliced pork belly will make it more fragrant, and it will be more delicious after being marinated in oyster sauce;
3. If the mouth is really bad and you like dried squid, you can steam it after soaking it, and don't stir-fry it too dry.