Ingredient
1 piece dried bean curd (diced)
100g lean & fat alternate layerd pork (diced)
30g pickled radish (diced)
2 tbsp dried shrimp
2 tbsp preserved black beans
1 tbsp peanuts
1/4 green bell pepper (diced)
1/4 red bell pepper (diced)
1/2 tsp minced garlic
Seasoning
1/2 tsp chili oil
1 tsp sugar
1/2 tsp fish sauce
Sauce
Marinade:
1/2 tsp dark soy sauce
1/2 tsp fish sauce
1/4 tsp sugar
A few drops sesame oil
1/2 tsp corn starch
Thickening glaze:
1 tsp corn starch
1 tbsp water
Method
Wash shrimp and soak till soft. Deep fry peanuts till golden brown. Set aside.
Marinade pork for a while. Stir fry with 1 tbsp oil till done. Dish up.
Heat up 1 tbsp oil and sauté minced garlic till fragrant. Add preserved black beans, red and green bell pepper, bean curd, dried shrimp, pickled radish, diced pork and seasoning. Stir well. Add thickening glaze and stir till sauce thickens. Add fried peanuts. Mix well. Serve.
