Original recipe link (原版食譜): 肥大叔 古早味赤肉羹麵
《English》
Ingredients for 4
- 3 pork tenderloins, sliced
- half bamboo shoots, sliced
- 6 dried mushroom, sliced (soak 30 minutes)
- good amount dried bonito flakes
- cilantro (optional)
- sweet potato starch
- 3 eggs
- 20 g minced garlic
- Seasoning:
- 100 cc soy sauce
- black vinegar (optional)
- rice cooking wine
- five spice powder
- sesame oil
- shacha sauce
- white pepper powder
- potato starch
Instructions
- Blanch the bamboo shoots first, cut the pork tenderloins into strips and marinate with rice wine, five-spice powder, white pepper, sugar, salt, minced garlic and sweet potato starch.
- Turn down the heat to low, put the meat strips into the pot, scald until half done, then take it out. Get a new pot, add oil and heat the pot, then add the dried mushroom water, dried mushrooms and bamboo shoots.
- Add 2000 cc water and let the soup boil. Then add a large amount of dried bonito flakes and simmer the soup base over medium heat.
- In a midium bowl, add 1/3 bowl of soy sauce (depending on the soup size), 1 spoon of sugar, 1/2 spoon of salt, and a little rice wine. Turn the heat to low. Add the thickening water at this time and turn the heat to the desired consistency.
- Turn to low heat, add pork tenderloins strips, 3 beaten eggs (3 whole egg liquid), sesame oil, add cooked oil noodles and serve.
《中文》
食材 (4 份)
- 3 塊 豬里肌切絲
- 半個 竹筍切絲
- 6 個 (香菇泡軟 30 分鐘) 香菇切絲
- 適量 柴魚片
- 香菜 (可省略)
- 地瓜粉
- 3 顆 蛋
- 20 克 蒜末
- 調味料:
- 100 cc 醬油
- 烏醋 (可省略)
- 米酒
- 五香粉
- 香油
- 沙茶醬
- 白胡椒粉
- 太白粉
作法
- 竹筍先川燙，肉片切條加入米酒、五香粉、白胡椒、糖、鹽、蒜末、地瓜粉醃製
- 轉小火，肉條下入鍋中，燙至六 七分熟撈起;換鍋加油熱鍋後放入香菇水、香菇、筍絲
- 再放入 2000cc 水 讓湯頭煮開 ，再加入大量柴魚片 中火燉煮湯底
- 再加入中型碗 1⁄3 碗醬油 (可視湯頭調整)、糖 1 匙、 鹽 1⁄2 匙、 米酒些許轉小火，此時放入勾芡水，轉大火至喜好濃稠度
- 轉小火，加入赤肉條、3 顆蛋蛋液、香油, 加入燙好油麵 即可上桌
Recipe 食譜
Comments