香脆油渣薄饼 Crispy Pork Lard Popiah

材料 ：
薄饼皮20片、蒜茸1粒
切丝配料 ：
沙葛1公斤、四季豆10条、青瓜1条、鸡旦2粒
配料B :
烤花生80克（压碎）、猪油渣40克、生菜1棵
酱料 ：（磨烂）
蒜头3瓣、红辣椒5条、盐、糖少许、海鲜酱½小碗
做法 ：
1. 烧热少许油把蛋煎成蛋皮，切丝备用。（图1）
2. 烧热2汤匙油爆香蒜茸呈金黄色，盛起备用。（图2）
3. 四季豆分以蒜香油及少许盐调味炒熟备用。（图3）
4. 沙葛以蒜香油炒香，并注入2-3汤匙酱油及火焖煮至软，盛出备用。（图4-5）
5. 一片薄饼皮，搽上适量辣椒酱及海鲜酱面上，放入一片生菜，然后依序放入处理好的配料，包裹起来，即可享用。（图6-8）

INGREDIENTS :
20 sheet of Popiah skin, 1 whole garlic (chopped)
JULIENNES SUB-INGREDIENTS :
1 kg sengkuang, 10 French peas, 1 cucumber, 2 eggs (sear into omelet)
SUB-INGREDIENTS B :
80g toasted peanuts (crushed), 50g crispy pork lard, 1 stalk lettuce
SAUCE : (pounded)
3 pips garlic, 5 red chili, dash of salt and sugar
½ small bowl Hoisin sauce
METHOD :
1. Heat some oil and sear egg into omelet, shredded and set aside. (pic 1)
2. Heat 2 tbsp oil in wok and sauté garlic until golden brown, drain. (pic 2)
3. Toss French bean with the garlic oil and season by dash salt, dish out. (pic 3)
4. Use remaining garlic oil to stir-fry Sengkuang until fragrant, add in 2-3 tbsp soy sauce and simmer in low heat until soften; dish out. (pic 4-5)
5. Spread some sauce and Hoisin sauce on each Popiah skin, top with lettuce and arrange filling over and roll up to serve. (pic 6-8)