Ingredient
Belly Pork 4 taels
Choy sum 4 taels
Ginger 2 slices
Carrot 2 slices
Garlic (chopped) 2 cloves
Shallot (chopped) 1 clove
Seasoning
Oil 1/2 Tbsp
Sesame oil 1/2 tsp
Chicken powder 1/4 tsp
Sugar 1/4 tsp
Dark soy as desired
Sauce
Thickening
Corn starch 1/2 tsp
Method
Burn the hair on the skin of belly pork. (You may ask the butcher for help.)
Blanch choy sum in salty water with oil. Darin.
Cook belly pork in salty water with oil for 30 minutes.
Pick the belly pork up with chopsticks. Brush it with dark soy all over.
Deep fry for a while. Drain and let it cool down. Chop into 8 cm chunks.
Saute shallot and garlic. Put the belly pork, ginger slices, carrot slices and seasonings into the wok. Stir-fry for a while and mix with choy sum. Thicken the sauce with cornstarch solution.
