01
Preparation- Cut the Chinese celery into segments of about 2 cm and set aside
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Watch out
Cut the celery into even lengths, otherwise uneven cooking in the pan will affect the texture.
Ingredients:celery
Tools:knifecutting board
0:00 / 4:33
Hong Kong-style Hakka Stir-fry
groups4 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 15 minsscheduleTotal: 75 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningSoywarningSesamewarningMolluscs
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
9 Steps Total
00:00:10
02
Preparation- Smash the scallions and cut them into diagonal slices
- Separate the white and green parts of the scallions and set aside
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Watch out
Slice the scallions to a moderate thickness, otherwise slicing them too thin will cause them to turn mushy in the pan and lose texture.
Ingredients:scallion
Tools:knifecutting board
03
Preparation- Cut the skin-on pork belly into strips and set aside
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Watch out
Cut the pork belly into even strips, otherwise some will overcook and dry out while others remain undercooked during frying.
Ingredients:pork belly
Tools:knifecutting board
04
Active Cooking- Cut the dried tofu into strips
- Heat the wok and add the pork belly strips and tofu strips to dry fry
- Continue stirring until the pork belly releases its oil and the tofu turns golden brown and aromatic
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Watch out
Stir-fry the tofu and pork belly continuously after adding them to the wok, otherwise they will easily stick to the pan and burn.
Ingredients:pork belly (50 g)white dried tofu (4 piece)
Tools:spatulawokknifecutting board
05
Active Cooking- Cut the rehydrated dried squid against the grain into strips
- Add to the wok and stir-fry together with the pork and tofu
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Watch out
Cut the squid against the grain, otherwise it will become too tough and chewy after cooking.
Ingredients:dried squid (0.67 piece)
Tools:spatulaknifecutting board
06
Active CookingwarningStay safe
Hot water may splash when added; pour slowly and keep a distance to prevent burns.
- Slice the red chili diagonally and stir-fry in the wok
- Add the green scallion, appropriate hot water, and the squid soaking mushroom water
- Cover with a lid and simmer until the broth gradually reduces
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Watch out
When braising with added water, pay attention to the water level, avoid burning dry, and monitor the heat at all times.
Ingredients:red chili (1 piece)scallion
Tools:Pot lidknifecutting board
07
Active Cooking- Add the white scallions, Chinese celery segments, and a little rock sugar and mix well
- Stir-fry until the rock sugar melts and releases a caramel aroma
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Watch out
Add just a few pieces of rock sugar for flavor
adding too much will make it too sweet and ruin the savory profile
Ingredients:scallioncelery (3 piece)rock sugar (0.5 tbsp)
Tools:spatula
08
Active Cooking- Add an appropriate amount of white pepper powder, soy sauce, and sesame oil
- Stir-fry quickly over high heat until the sauce coats the ingredients and shows a glossy amber-red color
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Watch out
Add the soy sauce along the edge of the wok and stir-fry quickly, otherwise it will become too salty in spots or burn at the bottom.
Ingredients:white pepper powdersoy sauce (1 tbsp)sesame oil
Tools:spatula
09
Active CookingwarningStay safe
Use oven mitts when moving the hot wok to plate the food to avoid burns from the high temperature.
- Drizzle in cooking wine before taking off the heat
- Drizzle black vinegar along the edge of the wok for flavor
- Stir-fry quickly and transfer to a serving plate
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Watch out
Add the black vinegar along the edge of the wok just before removing from heat, otherwise heating it too long will cause it to lose its tangy aroma.
Ingredients:cooking wine (1 tbsp)chinkiang black vinegar (1 tbsp)
Tools:spatulaServing plate
groceryAll Ingredients
pork belly50 g
dried squid0.67 piece
white dried tofu4 piece
celery3 piece
scallion1 piece
red chili1 piece
rock sugar0.5 tbsp
cooking wine1 tbsp
soy sauce1 tbsp
chinkiang black vinegar1 tbsp
white pepper powder
sesame oil
blenderAll Tools Needed
knifecutting boardspatulawokPot lidServing plate
