Name: Hakka-Style Squid and Pork Belly Stir-Fry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil - 1 teaspoon; Pork belly, or more to taste - ½ pound; Dried bean curd - 1 (6 ounce) package; Squid - 1; Green bell pepper, chopped - 1; Garlic, chopped - 1 clove; Water - ¼ cup; Soy sauce - 2 ½ tablespoons; Cooking wine - 4 teaspoons; White sugar - 1 tablespoon; Ground white pepper - 1 teaspoon; Chopped celery - ¾ cup; Garlic sprouts, chopped - 1 cup

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.