臘肉炒芥蘭
Ingredients
900g old Chinese kale
225g preserved pork brisket
12 cloves garlic
1 tsp fish sauce
Seasoning
2 tsp sugar
1/2 tSP Salt
1 Tbsp Shao Xiang wine
1 bowl water
Method
Remove the stems and the leaves of the Chinese kale, peel the tough outer skin of the root and then slice it. Slice the garlic; remove the skin of the preserved pork brisket and cut it into slices.
Heat the wok, add a little oil to saute the brisket slices until fragrant. Add 1 bowl of water and continue cooking until the sauce is rich in color and taste. Remove the brisket and the sauce, set aside.
Clean the wok, heat it up and put in a little oil to saute the garlic until golden brown, then add the kale and stir-fry until the color changes, sprinkle a little wine, turn the heat up and stir in the brisket with the sauce.
Keep stir-frying until the kale is cooked, then add the fish sauce, sugar and salt. Stir-fry for a while longer and serve.
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| Ingredients | Saute the preserved pork brisket first | Then cook the chinese kale |
