Fresh Lily Stir-fry With Roasted Pork Belly Recipe 金针花炒烧肉食谱

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Fresh Lily Stir-fry With Roasted Pork Belly Recipe 金针花炒烧肉食谱
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Let's have a Fresh Lily Stir-fry With Roasted Pork Belly recipe today!You will definitely be surprise of the taste!
Ingredient and Portion
120g roasted pork belly (striped) / 120克 烧脯肉(切条)
60g fish cake (striped) / 60克 鱼饼(切条)
100g fresh lily / 100克 新鲜金针花
100g local lotus root (peeled, striped) / 100克 本地莲藕(削皮,切条)
40g carrot (peeled, striped) / 40克 红萝卜(削皮,切条)
60g celery (striped) / 60克 西芹(切条)
1 tsp chopped garlic / 1小匙 蒜茸
50ml water / 50毫升 清水
1/4 tsp salt / 1/4小匙 盐
1/2 tsp sugar / 1/2小匙 糖
1/2 tsp chicken stock powder / 1/2小匙 鸡精粉
1.Heat up 1 tbsp oil in preheated wok to saute garlic over low heat until fragrant. Add the roasted pork belly and fish cake, stir-fry briskly until aromatic.
烧热1大匙油,加入蒜茸以慢火爆香,加入 烧肉和鱼饼翻炒香浓。

2. Add in the rest of ingredients with water and seasoning, bring to boil over high heat, and stirring constantly until well combined, or until the sauce is almost thick. Serve hot.
加入其余材料、清水和调味料,改用大火 煮沸,快速翻炒片刻至收汁,即可上桌。
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