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干捞香菇猪脚面MUSHROOMS AND PORK LEG NOODLES

干捞香菇猪脚面MUSHROOMS AND PORK LEG NOODLES

【材料】
香菇猪脚腿1罐、香焖花生1罐、青菜150克、上海面条2人份、炸葱1汤匙

【酱料】
蚝油1汤匙、老抽1汤匙、胡椒粉适量、水½ 杯
适量薯粉水勾芡

【做法】
1.将上海干面条放入滚水内煮至软熟,取出分成两份。(图1)
2.将香菇猪脚腿(连汁)及半杯清水倒入汤锅。(图2)
3.加入古龙牌香焖花生及全部调味料。(图3-5)
4.放入青菜,然后以马铃薯粉水勾芡。(图6)
5.将香菇猪脚腿和古龙牌香焖花生排放面上,撒上脆葱屑即可上桌。(图7-8)

【INGREDIENTS】
1 canned Pork Leg with Mushrooms, 1 canned Braised Peanuts, 150g green vegetables, Noodles for 2 persons, 1 tbsp shallots crisp

【SAUCE】
1 tbsp Oyster Sauce, 1 tbsp ark Soy Sauce, ½ cup water, pepper to taste
Dash of potato flour for thickening

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【METHOD】
1.Put noodles into boiling water to cook until soft. Remove noodles and divide into 2 plates. (pic 1)
2.Pour Pork Leg with Mushroom (with gravy) and half cup of water into a stock pot. (pic 2)
3.Put in Braised Peanuts and all seasonings. (pic 3-5)
4.Toss in vegetables and thicken with potato flour solution. (pic 6)
5.Arrange Pork Leg with Mushroom and Braised Peanuts on noodles, pour in sauce, sprinkle with fried shallots and serve. (pic 7-8)

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