Stir-Fried Chinese Kale with Preserved Chinese Pork Brisket

臘肉炒芥蘭

Ingredients

  • 900g old Chinese kale

  • 225g preserved pork brisket

  • 12 cloves garlic

  • 1 tsp fish sauce

Seasoning

  • 2 tsp sugar

  • 1/2 tSP Salt

  • 1 Tbsp Shao Xiang wine

  • 1 bowl water

Method

  1. Remove the stems and the leaves of the Chinese kale, peel the tough outer skin of the root and then slice it. Slice the garlic; remove the skin of the preserved pork brisket and cut it into slices.

  2. Heat the wok, add a little oil to saute the brisket slices until fragrant. Add 1 bowl of water and continue cooking until the sauce is rich in color and taste. Remove the brisket and the sauce, set aside.

  3. Clean the wok, heat it up and put in a little oil to saute the garlic until golden brown, then add the kale and stir-fry until the color changes, sprinkle a little wine, turn the heat up and stir in the brisket with the sauce.

  4. Keep stir-frying until the kale is cooked, then add the fish sauce, sugar and salt. Stir-fry for a while longer and serve.

Ingredients Saute the preserved pork brisket first Then cook the chinese kale

foodno1-signoff

Related Articles/Posts

Watercress Sweeten Soup
Watercress Sweeten Soup Soup 7889 views
Black fungus and bone marrow b...
Black fungus and bone marrow b... Replenishment 7903 views
Steamed hashima and crab meat ...
Steamed hashima and crab meat ... Seafood 9331 views
Fried Diced Pork with Pickled ...
Fried Diced Pork with Pickled ... Pork 10961 views
Winter Melon Soup with Sliced ...
Winter Melon Soup with Sliced ... Soup 12065 views

02 January 2014

( for 2 to 3 people)Materials: Crab 2-3 (approximately 2-3 pounds) Ginger Slices,  about 3-5 thin slices Chinese style black vinegar,   2...

Related Articles/Posts

Watercress Sweeten Soup

Read more »