• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 600g pig´s tail, cleaned and chopped into fairly large pieces
  • 100g dried squid
  • 300g lotus roots
  • 2 cloves garlic, chopped
  • 3 tbsp oil
  • 5 Chinese dried red dates, seeded
  • 2 litres water or fresh chicken stock
  • Seasoning
  • 1 tbsp thick soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 tsp pepper


  1. Soak the dried squid in water until it turns soft. Remove, drain well and cut into bite-sized pieces.
  2. Scrape the lotus roots and cut into fairly large pieces. Use the back of the cleaver to slightly flatten the lotus root pieces.
  3. Heat oil in a wok and fry garlic until lightly golden and fragrant. Put in the pig´s tail and add the seasoning ingredients. Stir-fry for a while until it is fragrant.
  4. Put in the dried squid pieces, lotus root and red dates. Stir-fry well to combine. Pour in the water or chicken stock and bring to a boil.
  5. Reduce the heat and braise the pig´s tail until the sauce is thick and the meat is just tender.
  6. Dish out and serve immediately.

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