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

30 grams of shallots.

seasoning

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.

Practice:

Step 1: Prepare the ingredients. Soak the dried squid in salt water for 3 hours and let the squid soak. After soaking, cut into pieces and set aside. Wash the pork belly and cut it into shredded pork. Wash the dried bean curd and cut it into strips. Spare. Cut the shallots 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 stir-fry is to stir-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 emerges, push the pork belly to the edge of the pot and continue to stir slowly.

Step 3: put the dried bean curd into the pot and stir-fry it with the oil from the pork belly; After the dried beans are slightly browned, push them to the edge of the pot to continue to stir-fry.

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

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

Step 6: Add all 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 the green onion and celery and continue to stir-fry.

Step 9: When the green onion and celery turn green, serve on the plate.

Hakka stir-fry is finished with a bowl of white rice, which is very delicious.