Wineshark Cooking Class - Hakka Stir Fry Dish 客家小炒

Ingredients (for 4):

• Dried squid - 1 to 2 (60 g)
• Pork - 200 g
• Chinese celery - 1 
• Chives - 200 g
• Red chili - 1
• Corn starch - 1/2 tsp
• Shacha sauce - 1.5 tsp
• Sugar - 1 tsp
• Soy sauce - 1 tsp + 1 tsp
• Oil - 1 tsp + 1 tbsp + 1 tsp
• Rice wine - 1 tbsp
• White pepper powder - dashes

Procedures:

1. Put 1/2 tbsp of salt in 5 cups of water, mix well and then put in the dried squid to soak for 3 hours.

2. Remove the leaves from the Chinese celery and cut into sections.

3. Cut the pork into thick shreds.

4. Marinate the pork with corn starch, sugar and soy sauce for 20 minutes. 

5. Remove the fibers from the chives and cut into sections. 

6. Remove the seeds from the red chili and cut into thin shreds.

7. Add 1 tsp of oil to the pork and mix well.

8. Remove the membrane and cut the dried squid into shreds.

9. Heat up a tbsp of oil, and then stir-fry the pork at high heat till cooked. Remove.

10. Heat up a tsp of oil, and then stir-fry the dried squid and chili. 

11. Add in the Shacha sauce and drizzle the rice wine on the side.

12. Add in the chives, Chinese celery and pork, continue to stir-fry at high heat until the sauce is dried up.

13. Season with soy sauce and white pepper powder. 

14. Serve.