Salted Turnips With Hot Sauced Pork

Ingredients
150g Salted Turnips
1 section Firm Beancurd
80g Dried Shrimps
150g Pork's Belly
1 Red Chili
1 Green pepper
1 teaspoon Black Bean
3 cloves Garlic

Seasoning:
2 tablespoons Chaozhou sweet sauce
1 teaspoon chili oil
1 teaspoon oyster sauce
1/2 teaspoon cornflour
1/4 cup stock

Method
1. Dice salted turnips. Wash dried shrimps clean. Soak in water for a while. Dice pork belly and firm beancurds. Dice red chili and green pepper. Mash garlic.
2. Deep-fry the beancurd until golden brown. Stir-fry the pork belly until cooked.
3. Saute mashed garlic in the preheated wok. Put in the black bean, salted turnips and dried shrimps. Stir-fry until fragrant. Add in the diced beancurds and diced pork belly. Stir-fry them together. Pour in half of the stock. Add in green pepper and red chili and stir-fry briefly. Mix the seasoning, stock and cornflour well. Stir-fry and pour in at the same time. Stir-fry until dries up.