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Pork in Preserved Beancurd
Cantonese chefs use two main types of preserved beancurd: the more common white variety known as fu yee in Cantonese, and a red one, known as lam yee. The latter not only has a more intense flavour, but it also gives the dish a very attractive bright red colour.
Ingredients
15 ml 1 tbsp 450 g 1
Method
- Put the cornflour in a bowl or strong plastic bag, add the pork and toss lightly to coat.
- Heat the oil in a wok and fry the onion for 2 minutes. Add the garlic and fry for 1 minute. Push the onion and garlic to the sides of the wok and add the pork to the middle. Stir-fry for 2–3 minutes, until the pork is well sealed. Bring the onion mixture back to the centre
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