Ingredients (for 4):
- Pork rump - 100g
- Oil - 2 tbsp + 2 tsp
- Preserved vegetable - 50g
- Preserved turnip - 50g
- Sugar - 2 full tsp
- Chicken stock - 1/2 cup
- Cloth-wrapped tofu - 2
- Salt - 1 tsp
- Ginger - 2 slices
- Spring onion - 1 sprig
- Red chili - 1
- Sesame oil - 1 tsp
- Soy sauce - 2 tsp
- Chinese yellow wine - 1 tsp
- Sugar - 1/2 tsp
- White pepper powder - dashes
- Tapioca starch - 1/2 tsp
- Sesame oil - 1 tsp
- Tapioca starch - 1 tsp + water 2 tbsp
Procedures:
1. Wash the preserved vegetables thoroughly to remove any sand and dirt. Then remove the stem and soak in water for 15 minutes.
2. Remove the preserved vegetables and squeeze out the water. Then cut into small pieces about 4mm in size.
3. Remove the skin of preserved turnip and soak in water for 30 minutes. Then drip dry and cut into small pieces of 4mm in size.
4. Remove the fat of the pork rump and then cut into small pieces of 4mm in size.
5. Marinate the pork cubes with soy sauce, Chinese yellow wine, sugar, white pepper powder, tapioca starch. Mix well. Then add sesame oil to mix again.
6. Cut the red chili, spring onion and ginger into small pieces.
7. Cut the cloth-wrapped tofu into 20 pieces each. Put in a pot with water. Add salt and cook until the water boils. Then switch off heat and let it cool down.
8. Heat the wok on medium level, and add the preserved vegetable and turnip to toast until fully dry.
9. Add 2 tsp of oil and sugar to mix well. Once the sugar has fully melted then remove.
10. Wipe clean the wok and heat to medium-high level, add 2 tbsp of oil. Then add the pork cubes and spread out on a layer to pan-fry until golden brown.
11. Add the ginger pieces and mix well.
12. Add chicken stock and the preserved vegetable and turnip, cook until the stock boils.
13. Add the tofu in, and when the stock boils again, cover with lid and cook for another 5 minutes.
14. Add the tapioca starch with water to thicken the sauce, and then add red chili and spring onion to mix well, add sesame oil and then serve.
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