【客家南乳炸肉焖木耳】Hakka Char Yuk Black fungus Stew

南乳炸肉是客家人的传统美食，过年过节的时候家里老人都会炸好一大盆，吃不完的南乳炸肉可以制作非常下饭好吃的南乳炸肉焖木耳，也是很多人的心中所爱。

Fried pork with fermented bean curd is a traditional Hakka delicacy, it is commonly serve during the Chinese New Year and other festivals.

The elders in the family will fry a large batch of this fried pork and served hot, and the leftover  can be used to make Nam Yee Fried Pork braised with black fungus, which is also a favorite of many.

材料：

500 克 客家南乳炸肉

50 克 木耳

5 瓣 蒜瓣

2 块 南乳

1 大勺 酱油

1 小勺 蚝油

1 小勺 糖

Ingredients:

500g Hakka fried pork with fermented bean curd

50g black fungus/Wood ear

5 cloves garlic

2 pieces fermented bean curd/Nam Yee

1 tbsp soy sauce

1 tsp Oyster sauce

1 tsp sugar

1. 把木耳泡发之后，立杆洗净。锅里注入小半锅水加入泡好的木耳煮5分钟，沥干备用。

2. 把蒜剁成蒜末。所有的调味料拌匀备用。

3. 锅里下2大勺油，把蒜末爆香后加入木耳煸炒几分钟。

4. 倒入1公升的水，把调味料都加入后煮滚。

5. 把南乳炸肉加入，中火焖煮至木耳和炸肉都变软后收汁即可上桌。

真是一道美味的下饭菜噢！

1. Soak the black fungus for about 10 minutes, clean and drained. Bring half a pot of water to boil, add the soaked black fungus and cook for 5 minutes, drain and set aside.

2. Minced the garlic. Mix all the seasonings together and set aside.

3. Add 2 tablespoons of oil to the cooking pot, sauté the minced garlic, then add the black fungus and stir-fry for a few minutes.

4. Add1 liter of water and bring to boil, add all the seasonings and cook for few minutes.

5. Add the nam yee fried meat, and simmer on medium heat until the black fungus and fried meat are both soft, turn the heat to high and thickened the gravy and serve the dish hot with rice.