Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
65g fried pig’s skin
20g dried shrimps (soak in the water until soften)
2 red bird’s eye chillies (diced)
1 stalk spring onion (sectioned)
1 tsp chopped garlic
1 tbsp Chinese cooking wine
½ tsp sugar
1 tsp light soy sauce
1 tsp oyster sauce
- Soak pig’s skin in water until soften, dish out, drain well and sliced.
- Heat up 2 tbsp oil in a preheated wok to saute garlic over a low heat until fragrant. Add in pig’s skin, dried shrimps and red bird’s eye chillies, stirring constantly until aromatic.
- Add water and seasoning, bring to boil. Covered, simmer over medium-high heat for 15 minutes, scatter the Chinese cooking wine, add spring onion, stir-fry until well combined. Serve at once.