Description
A representative Hakka dish making alcohol disappear infinitely, where rehydrated dried squid, pork belly, firm dried tofu (Dougan), celery, and scallions are rapid-fried on high with soy sauce and lard.
Restaurants serving Hakka Stir-fry
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork belly
- Dried squid
- Five-spice Dougan(firm tofu)
- Celery
- Soy sauce
Instructions
- [Authentic Recipe]
- [Dried Goods Prep] Rehydrate dried squid in water (or baking soda water to soften) and shred. Shred Taiwan's unique brown firm tofu 'Five-spice Dougan'.
- Shred pork belly (fatty is better). Cut celery and scallions to the same length.
- Heat a wok, fry pork belly without oil to extract its lard thoroughly. Remove meat once crispy.
- In the remaining pork fat, sauté the dried squid and Dougan. The heat curls the squid, exploding its intense savory aroma.
- Return pork, season with soy sauce, rice wine, a little sugar, and white pepper.
- Finally add celery, scallions, and red chili, tossing rapidly on high heat to retain vegetable crunchiness.
Learn more Spice, substitutes, tips
Key spices
Dried squid savoriness and Celery
Substitutes at Japanese supermarkets
Shredded dried squid snack (soaked in sake), Japanese Atsuage skin
Pairing
Kaoliang liquor or Shaoxing wine
Trivia
[Hardcore] A crystallization of Hakka people's wisdom (living in mountains) to deliciously eat preserved foods (dried goods/salted meat). Perfectly packed with the three Hakka elements: 'salty, fatty, savory'. The ultimate drink snack.
Eating tips & etiquette
[Unique Eating] Don't use a spoon; pick up squid, pork, celery, and Dougan simultaneously with chopsticks, chewing long on the harmony of four different textures!
Allergen
Soy, Pork, Squid, Wheat (from soy sauce)