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Ingredients
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Pork (belly part) - 500 grams
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Arrow head (small, peeled) - 250 grams
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Black fungus (soaked) - 15 grams
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Fermented red bean curd - 1 teaspoon
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Garlic (chopped) - 1 teaspoon
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Lettuce leaves - 100 grams
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Cooking oil - 2 tablespoons
Seasoning
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Oyster sauce - 1½ tablespoons
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Light soy sauce - 1 tablespoon
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Dar soy sauce - 1 tablespoon
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Water - 400 ml
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Salt and pepper to taste
Method
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Scald pork in boiling water for 5
minute, dish out and cut into thick slices.
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Blanch arrow head with boiling
water for 10 minutes, then set aside.
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Heat up cooking oil in wok,
stir-fry chopped garlic and fermented red bean curd until
fragrant. Add pork, arrow head and all seasoning then stir well.
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Add water in and bring to boil.
Turn to low heat and simmer for 30 minutes then add black fungus
and continue to cook for another 10 minutes.
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Serve with rice and lettuce
leaves.
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