Page 89 - hakka

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韭菜炒面

Stir-fried Noodles with Chives

■ 主料 ■ Main Ingredients
油面 750克 750 grams oil noodles

■ 辅料 ■ Auxiliary Ingredients
五花肉丁 100克 100 grams diced pork belly
韭菜 100克 100 grams chives
香菇丝 10克 10 grams shredded mushrooms
鱿鱼丝 10克 10 grams shredded squid

■ 调料 ■ Seasonings
生抽 2茶匙 2 teaspoons light soy sauce
蚝油 1茶匙 1 teaspoon oyster sauce
胡椒粉 1茶匙 1 teaspoon ground pepper
白糖 1茶匙 1 teaspoon sugar
猪油 1汤匙 1 tablespoon lard
鱼露 1茶匙 1 teaspoon fish sauce

■ 制作流程 ■ Method
1. 将锅烧热后放入猪油加热，小火将五花肉丁煸炒 1. Heat the wok and add lard to heat. Stir-fry the diced
至出油且微焦。放入鱿鱼丝和香菇丝，倒入鱼 pork belly over low heat until it renders its fat and
露，一同翻炒爆香。 the meat is slightly crispy. Add the shredded squid
2. 将油面条倒入锅中，大火快速翻炒，再转小火， and, shredded mushrooms, drizzle in the fish sauce.
用筷子轻轻挑散，十七均匀受热。 Stir-fry until fragrant.
3. 加入生抽、蚝油、胡椒粉和白糖调味，继续翻 2. Add the oil noodles to the wok. Stir-fry over high
炒。最后放入韭菜，快速翻炒均匀，即可出锅。 heat quickly, then reduce to low heat. Use chopsticks
to gently separate the noodles, ensuring even heat-
■ 风味特色 ing.
热辣滚烫，香飘四溢。 3. Add light soy sauce, oyster sauce, ground pepper
and sugar to season. Stir-fry thoroughly. Finally, toss
in the chives and stir-fry briefly until evenly mixed.
Serve immediately.

■ Flavour Characteristics
Hot and sizzling, with an enticing aroma.