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麻辣蛋饺猪脚煲 SPICY PORK LEG WITH EGG DUMPLINGs POT

麻辣蛋饺猪脚煲 SPICY PORK LEG WITH EGG DUMPLINGs POT

材料 (A) :
新鲜大虾 10 只
古龙牌蘑菇 10 粒
古龙牌香焖花生 ½ 罐
冬粉 30 克
青葱、芫荽 各 1 棵
高汤 1 公升
材料 (B) :
麻油 ½ 汤匙
古龙牌精制豆豉 1 茶匙
调味料 :
珠江桥牌生抽王 适量
胡椒粉 适量
鱼露 适量
糖 1 茶匙
夏宫牌厨用花雕酒 1 汤匙

做法 :
1 在汤锅中爆香材料B。(图1)
2 倒入上汤煮滚,放入虾、冬粉、古龙牌磨菇及古龙牌香焖花生煮沸。(图 2-4)
3 加入全部调味料。(图5-6)
4 洒上青葱和芫茜即可趁热享用。(图7)

INGREDIENTS (A) :
10 Fresh big prawns
10 GULONG Brand Mushrooms
½ canned GULONG Brand Braised Peanuts
30 gm glass noodle
1 sprig spring onion & corriander
1 litre broth
INGREDIENTS (B) :
½tsp sesame oil
1 tsp GULONG Brand Salted Black Beans
SEASONING :
To taste PEARL RIVER BRIDGE
Superior Light Soy Sauce
To taste Pepper
1 tsp Fish Gravy
1 tsp sugar
1 tbsp SUMMER PALACE
Cooking Hua Tiao Wine

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METHOD :
1 Stir fry ingredients B in a stock pot until aromatic.(pic 1)
2 Pour in broth and bring to the boil. Add in prawns, glass noodle, GULONG Brand Mushrooms and
GULONG Brand Braised Peanuts, bring to a boil again. (pic 2-4)
3 Add in all seasoning to taste. (pic 5-6)
4 Sprinkle spring onion and coriander on top and serve immediately. (pic 7)

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