First soak the dried squid in cold water for about 3-4 hours, peel off the film and the middle bone, and cut it into strips horizontally. It must be cut crosswise. If you cut it vertically, the fried squid will be rolled up and it will not look good. Every ingredient in Hakka stir-fry is long in shape.

Cut the pork belly into long strips. We use fatter ones, which will be more fragrant. Cut the red pepper into strips. If you use hot pepper, the dish will be more flavorful. If you like spicy food, you may want to replace it with red pepper. Cut Chinese celery into sections. Chinese celery has a more celery aroma than celery, so it is best to use Chinese celery. We only need the stem part, and the rest will be fried separately. Cut the spiced dried beans into long slices. Cut green onion into sections and slice garlic.

Heat some oil in the pan, just a little bit, because the pork belly will become oily when fried. We 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, green onion and garlic slices and stir-fry. Use the white side of the green onions and leave some of the green ones for last.

Pour cooking wine and light soy sauce along the edge of the pot, stir-fry evenly, then add some sugar, pepper, salt, and 3 tablespoons of water, and stir-fry until the juice is reduced.

Finally, put in the celery and green onions and stir-fry for a while.