Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片)

This is our fourth dish in our journey into Hakka cuisine. This was the best tasting dish in the series thus far; it was so good we ate it for several days in a row. It was also the first time I cooked with fermented bean curd (豆腐乳), it has a soy-addictive flavor. We will be experimenting more with it in the future.

Print Recipe
Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片)
Course Main Dish
Cuisine Hakka
Prep Time 2 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Hakka
Prep Time 2 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Add oil to wok over medium-high heat. Add yellow onion and garlic until fragrant (1 minute).
  2. Add the sauce (fermented bean curd, juice from the fermented bean curd, sugar, soy sauce and rice wine) to a wok, and mix well (1 minute).
  3. Add mushroom, meat, and green onion and continue cooking until the meat is done. (6-10 minutes)
  4. Season with black pepper and white pepper.
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*