Heat a little vegetable oil in a wok.
Add the cabbage with a dash of water, stir-fry one minute and remove cabbage from the wok.
Add a little more oil to the wok and add the pieces of pork belly with the beancurd.
Stir-fry for one minute and remove.
Add oil to the wok for the third time and when hot, add the garlic and shallot and stir-fry until golden.
Add sweet bean paste, hot bean paste, shao xing, light soy and sugar.
Toss well and stir-fry for two minutes, then return all ingredients to the wok and mix well.
To serve, Transfer to a serving bowl.
*For the master stock recipe, CLICK HERE
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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