Pork belly 450g, dried squid 1, dried bean curd 300g, minced garlic 20g, garlic sprout 70g, celery 60g and pepper 30g.

30 grams of shallots.

condiment

3 tablespoons of soy sauce, 2 tablespoons of rice wine, 4 teaspoons of salt1/,2 teaspoons of sugar, 4 teaspoons of pepper1/,and a little of spiced powder.

Exercise:

Step 1: Prepare ingredients. Soak the dried squid in salt water for 3 hours and let the squid soak. After soaking, cut into pieces for later use. Wash pork belly and cut it into shredded pork. Wash the dried bean curd and cut it into strips. Spare. Cut the onion into sections and separate the green part from the white part for later use. Remove the leaves and leave the stems of celery, and cut into sections for later use.

The secret of Hakka cooking is to fry lard first, so that the fried dishes are fragrant!

Step 2: Bring the pot to a low heat and stir-fry the pork belly. When the pork comes out, push the pork belly to the side of the pot and continue to stir slowly.

Step 3: put the dried tofu into the pot and stir-fry it with pork belly oil; After the dried bean curd is slightly browned, push it to the side of the pot and continue to stir fry.

Step 4: Add squid and continue to stir fry with the oil of stir-fried pork belly.

Step 5: stir-fry the squid until it tastes salty, add minced garlic and stir-fry the pork belly, dried bean curd and squid.

Step 6: Add all the seasonings and stir fry for about one minute.

Step 7: Add pepper, garlic sprout and scallion and stir fry.

Step 8: stir-fry until the water in the pot is dry, then add green onions and celery and continue to stir-fry.

Step 9: When the onions and celery turn green, plate them.

Hakka cooking ended with a bowl of white rice, which was very delicious.