Mr. Potato’s Hakka is a little fried. Delicious and healthy nutrition!
Preparation: pork belly diced, dried tofu cut strips (tofu can be fried or not fried), celery cut, dried squid shredded (warm water in advance one day) seaweed soaked, shallot cut, red pepper shredded, garlic Chipped.
Heat the oil with cold oil (a small amount of oil), stir-fry the pork belly, stir fry until the pork belly is golden yellow. Leave oil.
Garlic casserole, add red pepper, dried bean curd, squid and stir fry, then add the fried pork belly before continuing to stir fry.
Add some rice wine to increase the layering, add some water to prepare for the celery taste, and the water should be well grasped. Add celery, seaweed.
Seasoning: add Jinlan ointment and stir fry. Add sugar, MSG, stir fry, and slowly add juice when stir fry. Add some white pepper to increase the layering of the dish.
Add the shallots, if the color is not enough, add some old-fashioned toning, and scent the oil when you leave the pan. Out of the pot.
A delicious Hakka stir-fry, and then a little wine, absolutely!