Page 175 - hakka - Copy4

横陂小炒

Héng Bēi Stir-Fry

■ 主料 ■ Main Ingredient
南薯粉丝(浸发好) 约750克 750 grams soaked sweet potato vermicelli

■ 辅料 ■ Auxiliary Ingredients
虾米 10克 10g dried shrimp
咸鱼 10克 10 grams salted fish
鸡杂 30克 30 grams chicken giblets
猪杂 30克 30 grams pork offal
腐竹 10克 10 grams dried bean curd sticks
10 grams firm tofu
豆干 10克 10 grams black fungus
木耳 10克 10 grams mushrooms
香菇 10克 10 grams white part of green garlic
蒜白 10克
■ Seasonings
■ 调料 1 teaspoon salt
食盐 1茶匙 ½ teaspoon ground pepper
胡椒粉 半茶匙 1 teaspoon light soy sauce
生抽 1茶匙 2 tablespoons cooking oil
食用油 2汤匙 3 tablespoons chicken broth
鸡汤 3汤匙
■ Method
■ 制作流程 1. Cut the chicken giblets, pork offal, dried bean curd
1. 将鸡杂、猪杂、豆腐干和腐竹切条，木耳、蒜白 sticks and firm tofu into strips. Slice the black fungus,
和香菇切丝，南薯粉丝浸泡至软备用。 garlic whites and mushrooms. Soak the sweet potato
vermicelli until softened, than set aside.
2. 将锅烧热后放入适量的油加热。将切好的条状食 2. Heat the wok and add appropriate amount of oil to
材下锅煸炒出香味，盛出备用。 heat. Stir-fry the strips of ingredients cut into strips
3. 重新起将锅烧热，放入咸鱼和虾米爆香，再加入 until fragrant, then set aside.
条状和丝状食材，一起翻炒均匀。 3. Heat the wok again, stir-fry the salted fish and dried
4. 加入泡好的粉丝翻炒，然后倒入鸡汤，调味后略 shrimp until aromatic. Add the strips and sliced in-
焖即可。 gredients, stir-frying them together evenly.
4. Add the soaked vermicelli and continue stir-frying,
■ 风味特色 then pour in the chicken broth and season with salt,
咸香可口，层次丰富。 ground pepper and soy sauce. Simmer briefly, then
serve.

■ Flavour Characteristics
The dish is savory, fragrant and has a rich, layered tex-
ture.

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