妈妈拿手鱿鱼炒Mom’s Favoured Yew Hu Char

【材料】
300克猪肉丝、200克小虾、沙葛½粒

【腌料】
1小匙糖、½小匙胡椒粉、½小匙盐、1小匙鸡精粉、1大匙蚝油

【配料】
4大匙油、2大匙蒜蓉、2大匙葱头仔碎、5朵冬菇（泡水，切丝）、1kg沙葛（去皮，切丝）、300克包菜丝、1条红罗卜（去皮，切丝）、60克鱿鱼丝（泡水）

【调味料】
3大匙生抽、2大匙蚝油、1大匙麻油、1小匙盐、3小匙糖、100克水

【腌料】
炸小金杯、生菜、黄瓜切丝、蛋丝、薄饼皮、炸葱片、辣椒酱和海鲜酱

【做法】
1.将沙葛切丝备用。（图1）
2.猪肉丝和虾加入腌料拌匀，腌制2小时。
3.烧热4大匙油，爆香蒜蓉和葱头仔碎，加入肉丝、虾、冬菇丝及沙葛丝炒熟。（图2-4）
4.再加入其余配料和调味料，加盖，以小火烹煮大约12分钟即可，待冷享用。（图5）

【INGREDIENTS】
300g shredded pork, 200g shrimp, ½ sengkuang

【CONDIMENTS】
1 tsp sugar, ½ tsp pepper, ½ tsp salt, 1 tsp chicken powder, 1 tbsp oyster sauce

【SUB-INGREDIENTS】
4 tbsp cooking oil, 2 tbsp chopped garlic, 2 tbsp chopped shallot, 5 pcs Chinese mushroom (soaked and juliennes), 1kg Sengkuang (peel and juliennes), 300g shredded cabbage, 1 carrot (peel and juliennes), 60g juliennes dried squid ( soaked)

【SEASONING】
3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp salt, 3 tsp sugar, 100g water

【GARNISHING】
Fried paittie cups, lettuce, shredded cucumber, egg omelette, Popiah skin, fried shallot flakes, chilli sauce and Hoisin sauce

【METHOD】
1.Peel sengkuang and shredded.(pic 1)
2.Marinate pork meat and shrimp with condiments for 2 hours.
3.Heat 4 tbsp oil in wok, sauté garlic and shallot until fragrant; toss in meat, shrimp and Chinese mushroom, stir-fry until cooked. (pic 2-4)
4.Toss in all other sub-ingredients and seasoning, cover with lid and simmer in low heat for about 12 minutes. Open the lid, stir to mix and serve after cooling down. (pic 5)