Ingredients

• 150g Salted Turnips

• 1 section Firm Beancurd

• 80g Dried Shrimps

• 150g Pork's Belly

• 1 Red Chili and 1 Green pepper

• 1 teaspoon Black Bean

• 3 cloves Garlic

Seasoning:

• 2 tablespoons Chaozhou sweet sauce

• 1 teaspoon chili oil

• 1 teaspoon oyster sauce

• 1/2 teaspoon cornflour

• 1/4 cup stock

Healing Effect

• Activate the stomach and spleen, facilitate absorption.

Method

1. Dice salted turnips. Wash dried shrimps clean. Soak in water for a while. Dice pork belly and firm beancurds. Dice red chili and green pepper. Mash garlic.
   
2. Deep-fry the beancurd until golden brown. Stir-fry the pork belly until cooked.
   
3. Saute mashed garlic in the preheated wok. Put in the black bean, salted turnips and dried shrimps. Stir-fry until fragrant. Add in the diced beancurds and diced pork belly. Stir-fry them together. Pour in half of the stock. Add in green pepper and red chili and stir-fry briefly. Mix the seasoning, stock and cornflour well. Stir-fry and pour in at the same time. Stir-fry until dries up.

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