Hakka-Style Squid and Pork Belly Stir-Fry
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Ingredients for - Hakka-Style Squid and Pork Belly Stir-Fry

1. Vegetable oil - 1 teaspoon
2. Pork belly, or more to taste - ½ pound
3. Dried bean curd - 1 (6 ounce) package
4. Squid - 1
5. Green bell pepper, chopped - 1
6. Garlic, chopped - 1 clove
7. Water - ¼ cup
8. Soy sauce - 2 ½ tablespoons
9. Cooking wine - 4 teaspoons
10. White sugar - 1 tablespoon
11. Ground white pepper - 1 teaspoon
12. Chopped celery - ¾ cup
13. Garlic sprouts, chopped - 1 cup

How to cook deliciously - Hakka-Style Squid and Pork Belly Stir-Fry

1. Stage

Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.

2. Stage

Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.