Stir-Fried Salted Meat with Chinese chive Flower

Labanos - Intsik na may Repolyong Dahon-Mustard
Chinese Radish with Chaozhau Leaf-Mustard Cabbage
鹹肉炒韭菜花

Sangkap	Panimpla
450g bulaklak ng chinese chive 240g tiyan ng baboy 1 tokwa 1 kutsaritang asin (pambabad sa tiyan ng baboy)	1/2 kutsaritang asin 2 kutsarang Hua Diao (alak) 1 kutsaritang arina
Ingredients	Seasoning
450g Chinese Chive Flowers 240g Pork Belly 1 cake Beancurds 1 teaspoon Salt (for marinate pork belly)	1/2 teaspoon salt 2 teaspoons Hua Diao (Shaoxing wine) 1 teaspoon cornflour

Pamamraan

Hugasang mabuti ang tiyan ng baboy. Ibabad sa asin. Pasingawan ng kalahating oras. Hiwain ang nalutong tiyan ng baboy. Hatiin ang tokwa ng pahaba. Hugasan ang bulaklak ng chinese chive. Alisin ang parteng nalanta. Hatiin ng pahaba.
Ipainit ang palayok. Lagyan ng mantika. Iprito ang tokwa hanggang magkulay brown. Hanguin at itabi. Ilagay ang nahiwang tiyan ng baboy. Iprito hanggang maluto.
Ipainit ang palayok na may mantika. Ilagay ang chinese chives, igisa hanggang maluto. Ihalo ang tiyan ng baboy at tokwa. Buhusan ng tubig at igisa.
Pahinaan ang apoy. Paghaluing mabuti ang asin, hua diao, arina at konting tubig. Ihalo sa palayok. Igisa hanggang maluto.

Method

Wash pork belly clean. Marinate with salt for a while. Steam for half an hour. Slice or shred the cooked pork belly. Cut the beancurds into stalks. Wash Chinese chive flowers clean. Remove the older part. Cut into lengths.
Heat the wok. Pour in dash of oil. Deep-fry the beancurds until golden brown. Scoop out and leave for later use. Put in the shredded pork belly. Shallow-fry until golden brown.
Heat the wok with clash of oil. Put in the Chinese chives. Stir- fry until 80% done. Add in the salted meat and beancurds. Pour in little of water and stir-fry at the same time.
Turn to low heat. Mix salt, Hua Diao, cornflour and little of water well. Stir-fry and pour in the wok at the same time. Stir-fry until golden brown.


Ingredients	Deep-fry the beancurd until golden brown	Stir-fry the chinese chives flowers

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