Sauteed Pork and Squid with Dried Turnip and Garlic, Hakka Style(ke jia xiao chao )

Sauteed Pork and Squid with Dried Turnip and Garlic, Hakka Style

Introduction:

Husband as like as two peas, basically the Hakka restaurant can see the name of Hakka's small stir fried dishes. The contents are not exactly the same. But most of them are made of pork, dried squid and dried tofu. They are very popular, and they taste delicious and chew, and they are quite suitable for eating rice and wine.

Production steps:

Step 1: Boil the pork in cold water until the surface turns white.

Step 2: wash the cooked pork with cold water and slice it.

Step 3: soak the squid in water and cut it into strips.

Step 4: cut water celery and red pepper into sections.

Step 5: Chop garlic, shred ginger and crack onion.

Step 6: heat the pot, apply a layer of oil, then stir the pork out of the oil, leave the oil to shovel the meat up.

Step 7: leave oil in the pot, fry the dried incense until the surface is slightly fried, then shovel it up.

Step 8: stir in ginger, scallion and garlic, pour in the squid sticks, add rice wine.

Step 9: pour in the fried pork slices.

Step 10: pour in the fried dried incense.

Step 11: stir fry with soy sauce, oyster sauce, black pepper and sugar.

Step 12: pour in the celery section and red pepper section and stir fry until it is cut off.

Materials required:

Pork: 200g

Dried squid: 100g

Dried incense: 3 yuan

Water celery: 1

Red pepper: 2

Garlic: 3

Ginger: 3 slices

Scallion white: 2

Oil: right amount

Salt: right amount

Soy sauce: 2 teaspoons

Oyster sauce: 1 teaspoon

Rice wine: 1 teaspoon

Sugar: 1 / 2 spoon

Black pepper: right amount

Note: soy sauce and oyster sauce have enough flavor, no need to add salt. Dry squid needs to be soaked in cold water. I soaked it all night. Stir fry the whole process, do not need to add water to stew, eat is that chewy.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Ke Jia Xiao Chao