Hakka dish Hakka stir fry(ke jia cai ke jia xiao chao )

Hakka dish Hakka stir fry

Introduction:

"As we all know, Taiwan is a multi-ethnic society. The Hakka people are one of the major ethnic groups in Taiwan, and Hakka cuisine is also an important part of Taiwan cuisine. Hakka stir fry combines pork, squid, dried bean curd and celery with reasonable meat and vegetables. It tastes salty and fragrant. Today, we learn to cook this Hakka dish and recommend it to you."

Production steps:

Step 1: soak the dried squid with water to clean the dirt on the surface; remove the residual hair from the skin of streaky pork and clean it;

Step 2: wash the scallion, cut half of it into 4cm long sections and half into oblique slices; peel and slice the ginger and garlic; remove the pedicels of the red pepper and cut it into oblique slices; remove the leaves of celery and split it into 5cm long sections; cut the dried tofu into 5cm long and 8mm wide strips;

Step 3: add water to the soup pot, add pork, scallion, ginger and pepper, start to cook, bring to a boil, then turn to low heat and cook until eight mature;

Step 4: remove and cool;

Step 5: heat the oil pan to 50% heat, put in the cut dried tofu, deep fry until the skin is crisp, remove and drain the oil;

Step 6: cut the squid and pork into strips about 5 cm long and 8 mm wide;

Step 7: add salad oil to the frying pan and heat it to 40%. First add garlic slices and green onion slices to stir fry until fragrant, then add red pepper and stir fry for about 10 seconds;

Step 8: stir fry squid, pork and dried bean curd evenly, then add rice wine, salt, soy sauce, sugar, pepper and chicken essence to taste;

Step 9: Sprinkle celery and stir fry until done.

Materials required:

Pork: 200g

Dried squid: 80g

Spiced dried tofu: 80g

Celery: 30g

Scallion: half a tree (50g)

Ginger: half (10g)

Garlic: 2 (10g)

Red pepper: 4 (10g)

Zanthoxylum bungeanum: 6 (0.1g)

Red label rice wine: 1 tbsp (15ml)

Salt: 1 / 2 tsp (3G)

Soy sauce: 2 tsp (10ml)

White granulated sugar: 1 / 2 tsp (3G)

White pepper: 1 / 2 tsp (2G)

Chicken essence: 1 / 4 tsp (1g)

Notes: 1. Hakka fried squid is suitable for your own hair: pour enough warm water into the basin to submerge the dried squid, add 3 tbsp salt, or add 1 tbsp red label rice wine to remove the fishy smell. After dissolving the salt, soak it in the dried squid for about 6 hours, and then clean the surface dirt. 2. Add scallion, ginger and pepper to the meat to help remove the fishy smell, and prepare enough ice water. After the meat is cooked, put it into ice water to cool quickly, so that the processed skin will taste better; 3. Pay attention to the direction when cutting pork and squid: put the skin of pork upward on the chopping board, cut it into pieces about 8mm thick, and then cut it into strips; squid must be cut horizontally, otherwise it will roll when heated It affects the shape and taste.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ke Jia Cai Ke Jia Xiao Chao