Hakka “Si Wen Si Chao” – Four Braised and Four Stir-fried Dishes (II)

1. Hakka Stir-Fry

350 grams of pork belly, 1/2 a tail of dried squid, 5 slices of dried bean curd, 4 stalks of celery, 2 stalks of green onion, 3 cloves of garlic, 1 chili pepper, 1 piece of shallot, 1 tablespoon of thick soy sauce, 1 tablespoon of rice wine, a little white granulated sugar, water, a little white pepper

Cooking method:

First, cut the dried squid into small strips with scissors in the reverse direction of the squid’s patterns and soak it in cold water for about 30 minutes until it is ready for use. Next, boil the pork belly for a short time to cleanse it and then cut it into small strips, about 1 cm wide. Cut the dried bean curd into strips of the same shape as the pork belly, slice the garlic and pepper, and cut the celery, shallots and garlic into small pieces for later use.

Heat the wok, first put the pork in the wok and cook it in medium fire until it’s fragrant (until it’s oily and the surface is slightly colored). Then add the dried bean curd, garlic, pepper, and squid and stir fry everything together. Then add all the seasonings and stir-fry the mixture until it looks slightly burnt. Finally, add the green onion, celery, and garlic to be evenly sautéed. Put the lid on the wok and cook it just briefly before serving it.

2. Pork sausage stir fried with ginger

Ingredients needed:

300 g of pig intestines, 200 g of salty vegetables, 50 g of ginger, 1 pepper, 1 stalk of green onion, 5 cloves of garlic, 1 tsp of white vinegar, salt, granulated sugar, 1/2 tbsp of potato starch, 1 tbsp of rice wine

Cooking method:

First cut the outer casing oil along the intestines with scissors, and wash the outside of the pig intestines with water, then use chopsticks to push into the intestine from the top of the opening and turn the large intestine inside out. Next, put the large intestine into the pot, add a little flour and white vinegar and rub it. Then wash away the flour paste with water and repeat this step until there is no odor at all.

Put the large intestine into boiling water for about 5 minutes, then soak it in cold water for about 1 hour. Boil a pot of hot water, add the hot intestine, green onion, ginger, rice wine, and salt, and boil it for 20 minutes. Remove the large intestine, cut it into small pieces for use later. Then heat up a wok, and fry the ginger, garlic, and chili until they are fragrant, and then put in the boiled large intestine, and stir fry the mixture evenly.

Finally, pour in the broth and put in the salty vegetables. After boiling everything for about 1 minute, add the scallion, salt, white vinegar, sugar, rice wine, and then use the potato starch to thicken the sauce before serving.

3. Duck blood stir fried with chives

Ingredients needed:

1 piece of duck blood, 1 small bunch of chives, 1/3 bunch of salty vegetables, 3 cloves of garlic, 1 chili pepper, 1 stalk of green onion, 2 tbsp of chicken broth, 1 tbsp of satay sauce, 1/2 tbsp of sugar, 1/2 tablespoon of salt, a little pepper powder, 2 tbsp of rice wine, a little sesame oil, a little potato starch.

Cooking method:

First, cut the chives and onion into pieces, then mince the chili pepper and garlic, cut the salty vegetables, and cut the duck blood into thin slices and boil it for a short time in salty water and set it aside for later use.

Then add some satay sauce oil and sesame oil and fry the garlic, chili pepper, green onion, duck blood, salty vegetable, broth, sugar, soy sauce, and satay sauce, pepper, and simmer for 5 minutes. Put the chives in the wok and add 2 tablespoons of rice wine and a little sesame oil to taste.

4. Pork lung and pineapple stir fried with fungus

Ingredients needed:

1 kg of pig lungs, 1/4 of a pineapple, 3 pieces of black fungus, a little ginger, 1 red chili pepper, 1 tbsp of white vinegar, 1 tbsp of white sugar, 1/4 tsp of salt, a little soy sauce

Cooking method:

First, use a toothpick to puncture several small holes in the lungs of the pig, and squeeze out the gas in the alveoli. Then rinse with water and boil it for a short time in hot water and cut it into slices. (Before washing the pig lungs, first puncture a few holes to wash out the internal dirt.) Then slice the pineapple and fungus and shred the fungus, then shred the ginger, and red chili peppers for later use.

Take two tablespoons of oil and heat up the wok, add the shredded ginger, the fungus, and then the pork lungs, pineapple slices, fungus slices and shredded chili peppers. Finally add seasonings and stir well evenly before serving.