客家小炒是中國客家菜中的一道經典菜餚，以其獨特的風味和多樣的食材組合而受到廣泛喜愛。這道菜以五花肉、豆干、魷魚等食材為主，再配以蔥、蒜、辣椒等調味料，通過翻炒的方式將各種食材的香味和口感完美結合。

發源地是中國廣東省的客家地區。以咸香濃郁、火候足、味道重著稱，通常選用豬肉和豆類作為主要食材，並配以大量的蔥蒜等香料。因其用料簡單、做法容易且口味豐富而成為許多家庭餐桌上的常見菜餚。

需要準備以下主要食材：五花肉、豆干、魷魚、紅辣椒、青蒜、蔥、蒜和薑。這些食材在市場上都很容易找到，其中五花肉提供豐富的油脂和香味，豆干增加菜餚的口感層次，而魷魚則為菜餚增添海鮮的鮮美。

具體的做法如下：將五花肉切成薄片，豆干切成條狀，魷魚切花刀後切成小塊。蔥切段，青蒜切段，紅辣椒切片，蒜頭拍碎，薑切片。接著，在鍋中加入適量油，待油熱後，放入五花肉煸炒至出油並略微變色。然後，加入蒜頭和薑片，繼續翻炒，直至香味溢出。

接下來，將豆干和魷魚加入鍋中，繼續翻炒，使其均勻受熱。加入適量的鹽、糖、醬油和米酒調味，並根據個人口味調整調料的比例。將紅辣椒片和青蒜段加入鍋中，快速翻炒均勻。最後，撒上蔥段，略微翻炒幾下，即可出鍋裝盤。

這道客家小炒成品色澤誘人，口感豐富，既有五花肉的香濃，又有豆干的韌性和魷魚的鮮美，並且辛辣適中，香氣四溢。這道菜餚不僅適合作為家庭日常的菜餚，也可以在聚會或宴席上作為一道美味的下酒菜。

Hakka Stir-Fry is a classic dish in Hakka cuisine, renowned for its unique flavors and diverse combination of ingredients. This dish primarily features pork belly, dried tofu, and squid, complemented by scallions, garlic, and chili peppers. These ingredients are stir-fried together, blending their aromas and textures harmoniously.

Originating from the Hakka region in Guangdong Province, China, this dish is known for its rich, savory taste, substantial cooking time, and bold flavors. It typically uses pork and bean products as the main ingredients, seasoned generously with scallions and garlic. Due to its simple ingredients, straightforward preparation, and rich flavor profile, Hakka Stir-Fry is a common staple on many family dining tables.

The main ingredients required for this dish are pork belly, dried tofu, squid, red chili peppers, green garlic, scallions, garlic, and ginger. These ingredients are easily available in markets, with pork belly providing rich fat and flavor, dried tofu adding a chewy texture, and squid contributing a fresh seafood taste.

The preparation method is as follows: First, slice the pork belly thinly, cut the dried tofu into strips, and score the squid before cutting it into small pieces. Cut the scallions and green garlic into sections, slice the red chili peppers, crush the garlic cloves, and slice the ginger. Next, heat an appropriate amount of oil in a pan. Once the oil is hot, add the pork belly and stir-fry until the fat is rendered and the meat starts to change color. Then, add the crushed garlic and sliced ginger, continuing to stir-fry until the aroma is released.

Subsequently, add the dried tofu and squid to the pan, stirring continuously to ensure even heating. Season with an appropriate amount of salt, sugar, soy sauce, and rice wine, adjusting the proportions according to personal taste. Add the sliced red chili peppers and green garlic sections, and stir-fry quickly to combine. Finally, sprinkle with scallion sections, give a few quick stirs, and the dish is ready to be served.

The finished Hakka Stir-Fry is visually appealing and rich in texture, combining the savory flavor of pork belly with the chewy texture of dried tofu and the freshness of squid. It is moderately spicy and highly aromatic. This dish is not only suitable for everyday family meals but also serves as a delicious appetizer at gatherings or banquets.

照片:DALLE3