Ingredients:
Dried squid (soak in rice wine to take off any strong smell), half
Dried tofu 180 g
Dried shrimp 24 g
Spring onions 4
Chilli 1
Sugar 2 tsp
White pepper to taste
Thick soy sauce 2–3 tbsp
Cheng Chi shallot sauce about 1–2 tbsp
Method:
1. Blanch the pork belly, cut into strips and fry briefly in oil. If you like it firmer, fry until golden.
2. Slice the dried tofu. Soak the squid until soft, remove the membrane and cut into short strips. Pass both quickly through oil — do not overdo it or they toughen — then lift out and drain.
3. Heat a little oil in the wok and fry the spring onion and dried shrimp until fragrant.
4. Add the prepared dried tofu, squid, pork belly, chilli, sugar, Cheng Chi shallot sauce and thick soy sauce, and stir-fry quickly over a high heat. That is it.
