Chinese Preserved Meat and Taro Rice 臘味芋頭飯

INGREDIENTS:

1 Large Taro

2 Chinese Preserved Black Sausage

2 Chinese Preserved Red Sausage

1 Chinese Preserved Pork belly

4 Bowls Cooked Rice

4 tablespoons Vegetable Oil

1/2 teaspoon Salt

1 teaspoon Sugar

1 tablespoon Chinese Cooking Rice Wine

DIRECTION:

1. Cut off and discard the taro skin. Dice the taro. Set aside.

2. Dice the preserved sausages and pork belly.

3. In a large wok, heat up the cooking oil over high heat. Add sausages, pork belly, and taro. Stir fry until it is fragrant.

3. Drizzle cooking wine. Add sugar and salt; stir well.

4. Add cooked rice. Gently stir until the rice is cooked with the sauce and it is well mixed with the meat. Turn off the heat.

Stir fried Preserved Meat with Celtuce Stem 臘肉炒萵筍

Celtuce stem taste crunch and sweet. It is good to pair with preserved meat, or simply stir-fry it with garlic and chilli.

Ingredients:

2 Celtuce Stems

1 pair Chinese Red Preserve Sausage

1 pair Chinese Black Preserved Sausage

1 block Preserved Pork Belly

2 tablespoon Rice Wine

1 tablespoon Sugar

1/2 teaspoon Salt

4 tablespoons Vegetable Oil

Direction:

The look of celtuce stem

1. Peel off the hard skin of the celtuce stems.

2. Cut it into 1 cm pieces diagonally. 

3. Cut the preserved meat into 1/2 cm pieces diagonally.

4. Heat up the vegetable oil over high heat.  Add the meat and celtuce stem. Stir fry until the meat is sizzling, about 8-10 minutes.

5. Drizzle the rice wine. Add sugar and salt. Continue to stir fry until the celtuce stem becomes half soften; about another 5-8 minutes.

6. Transfer it to a serving plate.