Hakka-Style Squid And Pork Belly Stir-Fry - cooking recipe

Ingredients

1 teaspoon vegetable oil
1/2 pound pork belly, or more to taste
1 (6 ounce) package dried bean curd
1 squid
1 green bell pepper, chopped
1 clove garlic, chopped
1/4 cup water
2 1/2 tablespoons soy sauce
4 teaspoons cooking wine
1 tablespoon white sugar
1 teaspoon ground white pepper
3/4 cup chopped celery
1 cup garlic sprouts, chopped

Preparation

Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.