600g purple sweet potatoes
300g Chinese preserved pork brisket
150g garlic stalk
150g Chinese celery
8 Chinese mushrooms
1 1/2 tbsp Salt
1 cup broth
1 tbsp Shao Xiang wine
Peel the sweet potatoes (those who are allergic to sweet potatoes should wear gloves), wash and then cut into thick slices; remove the skin of the preserved pork brisket and also cut into thick slices; cut away the roots of the celery and the garlic, wash and cut into 11/211 lengths.
Heat a little oil in a wok to stir- fry the sweet potato until fragrant, sprinkle with wine while stir-frying, then put in the preserved pork brisket, add the broth, cover to cook over low heat.
Remove the lid after2 minutes, then add the Chinese celery and the garlic stalks and cook for a further 2 minutes.
Taste the dish, when the sweet potato is tender, season to taste; give it a few more minutes if the sweet potato is not ready. If the dish is for the elderly, the sweet potato should be very tender.
|Ingredients||Stir-fry the purple sweet potato until fragrant||Add in the chinese celery and garlic stalk and stir-fry|