I like all kinds of Hakka food. Today, I bring you a Hakka stir fry. This dish will appear in many Hakka restaurants. The main ingredients are three-layer meat and soaked squid. Each restaurant will not change. The auxiliary ingredients are different. Some will be accompanied by celery and dried meat, some will be accompanied by pepper, but most will add some Hakka rice wine to enhance the taste, The appetizer is very salty and delicious.


350g squid (dry)
350g streaky pork
1 tablespoon vegetable oil
1 tablespoon salt
1 small piece of ginger
100g parsley
1 red pepper
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon raw soy sauce
2 tablespoons Jiang rice wine


Step 1
Soak the dried squid with light salt water one night in advance. When the weather is hot, you need to put it in the refrigerator

Step 2
Rinse the surface of the soaked squid with a small brush

Step 3
Use a knife to draw a small grid on the squid surface horizontally and vertically without cutting it

Step 4
Cut the squid into long strips

Step 5
Wash parsley and cut into sections, remove the seeds of pepper and cut into sections, and shred ginger

Step 6
Peel the streaky pork, put it into the pot in cold water, add shredded ginger and cook until the streaky pork is broken

Step 7
Slice the boiled pork in cold water

Step 8
Put a little bottom oil in the hot pot and stir fry the streaky pork

Step 9
Stir fry pork until the surface is golden. Put shredded ginger in the pot and stir fry until fragrant

Step 10
Then add squid and stir fry

Step 11
Add some rice wine and fish sauce to enhance the taste

Step 12
When the squid is fried, put the celery and pepper in the pot

Step 13
Transfer in an appropriate amount of raw soy sauce, old soy sauce and salt, stir fry over high fire until the pepper is cut off