First, soak the dried squid in cold water for about 3-4 hours, peel off the membrane and the middle bone, and cut it into strips horizontally. Be sure to crosscut. If you cut it vertically, the fried squid will roll up and look ugly. Every ingredient in Hakka snacks is very long.

Pork belly is cut into long strips and added with fat, which will be more fragrant.

Cut the red pepper into strips. If you use Chili, this dish will be more spicy. If you like spicy food, you might as well switch to red pepper. Tang Qin was cut into several sections. Tang Qin is more fragrant than celery, so it is better to use Tang Qin. Just fry the stalks separately from the rest.

Cut spiced dried bean curd into long strips. Cut the onion and slice the garlic.

Add some oil to the hot pot, just a little oil, because pork belly will fry oil. Put the pork belly down and fry it until the surface is a little brown.

Then put the dried tofu and squid down and fry for a while. Add red pepper, onion and garlic and stir fry. Use onions near the white part and leave some green ones for last use.

Pour cooking wine and soy sauce along the edge of the pot, stir well, add some sugar, pepper, salt and 3 tablespoons of water, and stir until the juice is collected. Finally, add celery and green onions and stir-fry quickly for a while.