450g Chinese Chive Flowers
240g Pork Belly
1 cake Beancurds
1 teaspoon Salt (for marinate pork belly)
1/2 teaspoon salt
2 teaspoons Hua Diao (Shaoxing wine)
1 teaspoon cornflour
- Activate the stomach and spleen, facilitate absorption.
Wash pork belly clean. Marinate with salt for a while. Steam for half an hour. Slice or shred the cooked pork belly. Cut the beancurds into stalks. Wash Chinese chive flowers clean. Remove the older part. Cut into lengths.
Heat the wok. Pour in dash of oil. Deep-fry the beancurds until golden brown. Scoop out and leave for later use. Put in the shredded pork belly. Shallow-fry until golden brown.
Heat the wok with clash of oil. Put in the Chinese chives. Stir- fry until 80% done. Add in the salted meat and beancurds. Pour in little of water and stir-fry at the same time.
Turn to low heat. Mix salt, Hua Diao, cornflour and little of water well. Stir-fry and pour in the wok at the same time. Stir-fry until golden brown.