salted turnips with hot sauced pork

Inasnang Labanos na may Maanghang na Karneng Sarsa
Salted Turnips with Hot Sauced Pork
菜脯椒醬肉

Sangkap	Panimpla
150g inasnang labanos 1 tokwa 80g tuyong hipon 150g tiyan ng baboy 1 pulang sili at berdeng sili 1 kutsaritang black bean 3 pirasong bawang	2 kutsarang Chaozhos sweet sauce 1 kutsaritang chilli oil 1 kutsaritang oyster sauce
Ingredients	Seasoning
150g Salted Turnips 1 section Firm Beancurd 80g Dried Shrimps 150g Pork's Belly 1 Red Chili 1 Green pepper 1 teaspoon Black Bean 3 cloves Garlic	2 tablespoons Chaozhou sweet sauce 1 teaspoon chili oil 1 teaspoon oyster sauce 1/2 teaspoon cornflour 1/4 cup stock

Pamamraan

Hiwain ang inasnang labanos. Hugasan ang tuyong hipon at ibabad sa tubig. Hiwain ang tiyan ng baboy at pinuhin ang tokwa. Gayatin ang pula at berdeng sili. Pitpitin ang bawang.
Iprito ang tokwa hanggang sa magkulay brawn. Igisa ang tiyan ng baboy hanggang maluto.
Igisa ang bawang sa mainit na kawali na may mantika. Ilagay ang black bean, inasnang labanos at tuyong hipon. Igisa. Ihalo ang nahiwang tokwa at tiyan ng baboy. Pagsama- samahing igisa at ibuhos ang kalahati ng sabaw. Idagdag ang pula at berdeng sili. Paghaluin ang panimpla, natitirang sabaw at arina. Igisa at ibuhos ng sabay. Iluto hanggang sa matuyo.

Method

Dice salted turnips. Wash dried shrimps clean. Soak in water for a while. Dice pork belly and firm beancurds. Dice red chili and green pepper. Mash garlic.
Deep-fry the beancurd until golden brown. Stir-fry the pork belly until cooked.
Saute mashed garlic in the preheated wok. Put in the black bean, salted turnips and dried shrimps. Stir-fry until fragrant. Add in the diced beancurds and diced pork belly. Stir-fry them together. Pour in half of the stock. Add in green pepper and red chili and stir-fry briefly. Mix the seasoning, stock and cornflour well. Stir-fry and pour in at the same time.


Ingredients	Deep-fry the beancurd golden brown	Stir-fry the ingredients

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