Stir-fried Preserved Pork with Dried Turnip

Stir-fried Preserved Pork with Dried Turnip

　　English Name

　　Sautéed Preserved Pork with Dried Turnip

　　Ingredients

　　250g dried turnip, 150g preserved pork, 150g garlic sprouts, 2 dried red chilies.

　　Method

　　1. First, soak the dried turnip in water for half an hour, then wash and cut it.

　　2. Slice the washed preserved pork, wash and cut the garlic sprouts into sections, chop the dried red chilies, and set aside.

　　3. Heat a pan, add a little oil, stir-fry the cut dried turnip until the moisture is gone, then take it out and clean the pan.

　　4. Pour a little more oil into the cleaned pan, add the sliced preserved pork and stir-fry for two to three minutes, then add the chopped dried red chilies, pour in some water, cover with a lid and simmer for a while.

　　5. When the water is almost evaporated, add the stir-fried dried turnip and stir-fry together.

　　6. Just before serving, add the sliced garlic sprouts and stir-fry until fragrant.

　　Tips

　　Do not choose salt-pickled dried turnip; it’s best to use the kind that has been directly sun-dried. If the preserved pork is too salty, boil it in water first and discard the water.

　　How to Choose Dried Turnip

　　Good-quality dried turnip has a bright yellow color, even shape, thick flesh, strong aroma, moderate saltiness, crisp and tender texture, and delicious taste—what people commonly refer to as the “five excellences” of color, aroma, sweetness, crispness, and freshness. It also has the natural sweetness of fresh turnip and leaves a lingering aftertaste.