卤板面Loh Mi Hun Ge

【材料】
粗板面1人份、猪肉片30克、红萝卜30克（切片）、新鲜云耳5克（浸泡）、包菜30克（切片）、高汤350毫升、鸡蛋1粒（打散）、葱花少许

【调味料】
鸡精粉1/2茶匙、盐、麻油少许、粟粉水适量（勾芡）

【做法】
1.猪肉片以少许粟粉、生抽及油捞匀。
2.把高汤倒入长柄锅烧热，加入猪肉片、红萝卜、云耳及包菜一起煮熟，加入调味料。
3.面条以沸水煮熟，捞起放入作法2稍煮一会，倒入少许粟粉水勾芡。
4.熄火后倒入打散的蛋液搅匀，撒上葱花即可起锅。

【Ingredients】
1 set Mi Hun Ge, 30g lean meat, 30g carrot (sliced), 5g fresh black fungus (soaked), 30g cabbage (sliced), 350ml stock, 1 egg (to beaten), some chopped spring onion

【Seasoning】
1/2 tsp chicken stock granule, dash of salt, sesame oil and starch

【Method】
1.Marinate meat with some soy sauce, corn flour and sesame oil.
2.Boil stock in pot, add in meat, carrot, white fungus and fermented Chinese cabbage, once boiled, season to taste.
3.Scald noodle in boiling water until cooked, and then add it to (2) and season to taste. Then thicken with starch.
4.Pour in egg and stir, then sprinkle spring onion on top before serving.