客家小炒 Stir-fried Shredded Pork & Squid

材料 Ingredients

發泡魷魚(切絲) Rehydrated squid (shredded) 1/2 大條 large 五花肉(切絲) Pork belly (shredded) 1/5 磅 lb (125g) 豆腐乾(切絲) Bean curd (shredded) 3 塊 piece 紅辣椒(切絲) Red chili pepper (julienne) 1 大匙 Tbs 芹菜(切絲) Celery (shredded) 2 支 stalk 蔥(切段) Scallion (segment) 1 支 ea 鹽 Salt 1/4 小匙 tsp 醬油膏 Soy paste 1 大匙 Tbs 米酒 Rice wine 1 大匙 Tbs 白胡椒 Ground white papper 1/2 小匙 tsp 食用油 Cooking oil 2 大匙 Tbs

做法﹕

1.	若使用乾魷魚，依照發泡乾魷魚做法將魷魚泡軟。
2.	炒鍋燒熱。放進2大匙油和肉絲翻炒到肉半熟。
3.	加入豆乾,蔥段，1/4小匙鹽繼續炒30秒。
4.	加入魷魚，米酒和醬油膏再翻炒1分鐘。
5.	最後放進芹菜，紅椒翻和白胡椒炒30秒即可起鍋。

PROCEDURE:

1.	If using dried squid, refer to Rehydrate Dried Squids to rehydrate the squid.
2.	Heat a wok and add 2 tbs. of oil and pork. Stir over medium heat until the pork is 50% cooked.
3.	Add the bean curd, scallion and 1/4 tsp. of salt. Stir for 30 seconds.
4.	Place in the squid, rice wine and soy paste. Cook for another minute, stir occasionally.
5.	Finally add the celery, red chili pepper and white pepper. Continue to stir for 30 seconds. Serve hot.

最後更新 (Last Update): 06/27/2018
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