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长长久久(肉碎面线)Mee Sua Soup with Minced Pork

长长久久(肉碎面线)Mee Sua Soup with Minced Pork

【材料】
江鱼仔高汤1大碗、香菇2至3朵、炸葱油1汤匙、猪肉碎1⁄2碗(饭碗)、兴化面线3至4束、鸡蛋4粒

【调味料】
盐、胡椒粉各少许

【做法】
1.预先用适量江鱼仔和小半锅清水煮11⁄2小时,过滤成高汤。备用。
2.肉碎先下锅略炒至熟,以少许盐和蚝油调味,备用。
3.香菇浸水至软,切块;鸡蛋煮熟,剥壳备用。
4.临上桌前把江鱼仔汤和炸葱油入锅煮沸,加入炒好肉碎。
5.加入面线煮熟,最后下剥壳鸡蛋煮开即可调味。
6.可以青葱丝和香菜作装饰,趁热上桌。

【Ingredients】
1 large bowl of anchovy stock, 2 to 3 nos Chinese mushrooms, 1 tbsp fried shallot oil, 1⁄2 bowl minced pork (rice-bowl), 3 to 4 nos Heng Hua noodles (mee sua), 4 eggs

Seasoning
a pinch of salt, dash of pepper

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【Method】
1.Cook adequate anchovies in 1⁄2 pot of water for about 11⁄2 hours to obtain anchovy stock, filter and set aside.
2.Lightly stir-fry the minced pork with some oyster sauce and salt. Set aside.
3.Soak Chinese mushrooms until soft, cut into pieces. Hard boil the eggs, remove shells and set aside.
4.Before serve, bring the anchovy stock to a boil with fried shallot oil. Add fried minced pork to the soup.
5.Toss in the noodles. Bring to boil. Add hard boil egg.
6.Season with salt and pepper if needed. Decorates with some spring onion and corriander. Serve immediately.

 

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