⬇️⬇️English recipe follows⬇️⬇️
荷塘芥蘭炒臘味
臘味炒芥蘭
材料：
荷塘芥蘭4條
臘腸2條
臘肉半條
薑1舊
處理：
1. 臘腸及臘肉，大滾水淥一淥，清水洗淨，預先蒸熟。
2. 芥蘭，斜切，切段，清水洗淨，擎乾水。
烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 加入蒜蓉1湯匙。
3. 放芥蘭，冚蓋，轉中慢火，焗3分鐘。
4. 臘腸，切一片片。
5. 芥蘭，已焗軟，轉大火，快炒。
6. 加入臘腸一齊炒。
7. 加入：
a. 糖1湯匙
b. 鮑魚汁1茶匙
炒勻，繼續炒2分鐘。
8. 加入米酒1湯匙，炒勻。
9. 完成，上碟，可享用。
Stir frying Chinese kale with cured meat
Ingredients:
Chinese kale (thick) 4 Nos.
Chinese sausages 2 Nos.
Cured meat half No.
Ginger 1 No.
Preparation:
1. Cured meat, soak in boiled~up water. Rinse thoroughly. Steam well in advance.
2. Chinese kale, slantly cut, cut in lengths. Rinse thoroughly and hang dry.
Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Add garlics sauce 1 tbsp.
3. Put Chinese kale, cover up the wok. Turn to medium~low flame. Cook for 3 minutes.
4. Chinese sausages, get it sliced.
5. Chinese kale, has been turned soft. Turn to high flame. Fry for a minute.
6. Fry with Chinese sausages.
7. Add seasoning:
a. Sugar 1 tbsp
b. Abalone sauce 1 tsp
Fry well. Fry for 2 more minutes.
8. Add rice wine 1 tbsp. Fry well.
9. Complete. Put on plate. Serve.
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