《豬油渣炒菜心》傳統粵菜家常做法 | How Chef Po Cooks "Stir-fried Choy Sum with Pork Lard"

Welcome to 「酒滿飯寶 Chef Po」channel. 🥬 *STIR-FRIED CHOY SUM WITH PORK LARD RECIPE* 🥓 Learn how to make this authentic Cantonese home-style dish that brings back nostalgic memories! Chef Po shows you the traditional way to cook crispy pork lard cracklings with fresh choy sum - a classic combination that made our mothers' generation eat bowls of rice with just these golden, aromatic pork cracklings. ⏰ *COOKING TIME:* 30 minutes | *SERVES:* 2-3 people | *DIFFICULTY:* Medium 🛒 *INGREDIENTS:* *Main Ingredients:* • Choy sum - 600g • Fatty pork - 300g • Scallions - 2-3 stalks • Ginger - 1 small piece • Carrot - 70g (for color) • Shallots - 2-3 pieces • Garlic - 7-8 cloves *Seasonings:* • Salt - 1 teaspoon • Sugar - 1 teaspoon • Oyster sauce - 1 tablespoon • Fish sauce - 1 teaspoon • Maggi sauce - 1/2 tablespoon • Huadiao wine - 1 circle • Jiujiang wine - 2 circles • Potato starch water - as needed 👨‍🍳 *COOKING METHOD:* *Step 1: Prepare Choy Sum* Clean and trim choy sum, soak in salt water for 30 minutes For home cooking: no trimming needed For guests: cut into "swallow tail" style for presentation *Step 2: Make Pork Lard Cracklings* Cut fatty pork into thick pieces for texture Pan-fry on low heat until golden, then high heat to render oil Season with sugar, Maggi sauce, and Huadiao wine Set aside cracklings and reserve the rendered pork oil *Step 3: Stir-fry (Two Methods)* Perfect Method (Restaurant Style): Pre-cook choy sum with oil, water, salt, and sugar Set aside, then stir-fry with aromatics Home Method (One-pot): Stir-fry everything together for authentic flavor *Step 4: Final Assembly* Heat wok until smoking, add pork oil Sauté shallots, garlic, and scallions until fragrant Add choy sum and pork cracklings Season with oyster sauce, fish sauce, sugar, Jiujiang wine Thicken with starch water and serve immediately 🔥 *PRO TIPS:* Use Jiujiang wine for vegetables (traditional flavor) Add sugar to keep choy sum bright green Don't overcook - keep choy sum crispy Save extra pork oil for fried rice! This nostalgic dish brings back memories of simpler times when pork lard cracklings could make a simple meal absolutely delicious. If you have any dishes you'd like to see, please leave a comment! Thank you everyone! For food documentaries, you can check out @hkjerry channel, where you can also see dishes I make at the restaurant! ------------------------------------------------------- To learn more about Joyful Peace Restaurant's traditional recipes, click the links below:    • 香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！      • 我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...      • 幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...   ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895