客家小炒Hakka Stir Fry
- Prep Time15 Mins
- Cook Time
- Type
- View
Ingredients
材料
Ingredients
调味料
Seasoning
Directions
客家小炒为传统客家菜肴“四焖四炒”之一，在台湾是十分受欢迎的客家菜肴，传统上使用的食材有五花肉、豆干、鱿鱼、芫荽、芹菜、葱与酱油，而演变至衣食不虞匮乏的现代，亦有人加入虾皮、红辣椒、绿辣椒、葱段等提味，风味更胜以往，且各家有各自独特的风味。
Step 1
五花肉洗净，再切成小條狀；豆干切成長條狀。Slices pork belly; cut bean curd into strips.
Step 2
热油，爆香蒜茸，放入花肉以中火煸香，加入蒜苗、豆干与鱿鱼丝爆炒至香。Heat oil in wok, saute chopped garlic till fragrant, add in pork belly and fry with medium heat. Toss in leek, dried tofu and dried shredded squid, stir fry well.
Step 3
加入莲藕片继续炒匀，然后加入所有调味料略烧30秒。Add in lotus root, stir well, follow by seasoning, stir well for 30 seconds.
Step 4
最後加入青葱段和辣椒略炒即可盛碟，趁热享用。Finally add in spring onion and chili, fry well and transfer to serving plate, serve immediately.
