[Ingredients]
Fatty Pork 160 g
Salt ½ tsp
Dried Sole Fish 1 pc
Chicken Stock Soup 400ml
Cuttlefish 1 pc
Prawns 6 pcs
Salt
Pepper
Cornstarch
Pork Belly 150 g
Oyster Sauce 1 tbsp
Light Soy Sauce 1 tbsp
Pepper (To Taste)
Shaoxing Wine 1 tsp
Cornstarch 1 tsp
Dried Sole Fish Powder 2 tbsp
Cai Xin
White Cabbage
Tai Lok Mee (Yellow Noodles) 500g
Dark Soy Sauce 3 tbsp
Minced Garlic 1 tbsp
Light Soy Sauce 1 tbsp
Oyster Sauce 1 tbsp
Pepper 1 tsp
[Steps]
00:00 Introduction
00:22 How To Prepare Lard And Crispy Lard Cubes
Cut the fat pork into small pieces and fry it
Add a few cloves of garlic when the lard is released
Fry the garlic cloves until very dark in colour, pick them up before they are burnt
Sprinkle half a teaspoon of salt to add some flavor
Pick up the lard cubes when they turn light golden brown
Then turn up the oil temperature, fry the lard cubes again for about ten seconds
Reserve the lard and lard cubes for later use
01:13 How To Prepare Dried Sole Fish Powder
Put a piece of dried sole fish into the oven at 180 degrees for 8 minutes, then grind it into powder
01:49 How To Prepare Fresh Prawns And Cuttlefish
After cutting and washing, pat dry
Add salt, pepper, and cornstarch a little to season, set aside
02:15 How To Prepare The Pork
Cut 150g pork belly into thin slices, then add:
1 tablespoon each of oyster sauce and light soy sauce
1 teaspoon each of pepper, shaoxing wine and cornstarch
Marinate for half an hour
02:37 How To Prepare The Other Ingredients
Cut some cai xin and white cabbage (the stems and leaves of the cai xin should be separated, because the time of putting into the wok is different when frying)
02:46 How To Prepare Tai Lok Mee (yellow noodles)
Soak in water for 20 minutes to soften
Drain off the water
Chop about a tablespoon of minced garlic
03:10 Steps For Frying Tai Lok Mee
Put a tablespoon of lard in a hot wok
Fry the prawns until they are 70% cooked, pick up and set aside
Then fry the cuttlefish the same way and pick it up
Put two tablespoons of lard in the same wok
First fry minced garlic until golden brown, add pork slices and fry together
Stir fry until the pork is half cooked, put the white cabbage down and continue to stir-fry
Then pour the chicken stock soup and tai lok mee down
Switch to medium fire and let it boil
Put in three tablespoons of dark soy sauce
Season with
* 1 tablespoon of light soy sauce
* 1 tablespoon of oyster sauce
* 1 teaspoon pepper
When the soup starts to boil, cover the lid and simmer
Do some tasting and add appropriate amount of sugar and salt
When you see the water starts to dry up, add 2 tablespoons of dried sole fish powder, cai xin stems, and slowly stir for one more minute.
Put down the prawns, cuttlefish and cai xin leaves
Add the lard cubes
Done
[材料]
肥豬肉 160 克
鹽半茶匙
左口魚一塊
雞湯400 毫升
墨魚一條
海蝦六隻
鹽
胡椒粉
生粉
三層肉150克
蠔油一湯匙
生抽一湯匙
胡椒粉 （適量）
紹興酒一茶匙
生粉一茶匙
左口魚粉兩湯匙
菜心
包菜
大碌麵 500 克
特級老抽三湯匙
蒜蓉一湯匙
生抽一湯匙
蠔油一湯匙
胡椒粉一茶匙
[做法]
準備猪油和豬油渣
把肥豬肉切成粒，然後拿去炸
看油流出來後加幾瓣蒜頭
炸蒜頭到很深色，未燶前便撈起
灑半茶匙鹽下去加些底味
豬油渣變淺淺的金黃色就把它撈起
接著把油溫調高，放下去返炸約十秒
留起猪油和豬油渣備用
準備左口魚粉
把一塊左口魚放進焗爐用180度焗8分鐘，然後打成粉
準備新鮮海蝦和墨魚
切開洗完了之後，把水印乾
加鹽，胡椒粉，和生粉略撈一下，使它有點底味又令它滑些，備用
準備豬肉
切150克豬肉成薄片
用蠔油和生抽各一湯匙
胡椒粉，紹興酒和生粉各一茶匙
撈勻醃半小時
準備菜
切些包菜和菜心（菜心的莖和葉就要分開，因為炒的時候落鑊時間不一樣）
準備大碌麵（黃麵）
先用清水浸20分鐘讓它軟化
把水隔掉
剁大概一湯匙蒜蓉
炒的步驟
放一湯匙豬油熱鑊
把蝦放下去煎到七成熟，撈起備用
接著同樣炒墨魚到七成熟撈起
用同一隻鑊放兩湯匙豬油
先把蒜蓉炒到金黃色，加豬肉片一起炒
炒到豬肉半熟，放包菜下去繼續炒
接著就把雞湯和大碌麵倒下去
轉用中大火把它滾起
放進三湯匙極品老抽
再放
*生抽一湯匙
*蠔油一湯匙
*胡椒粉一茶匙
等到湯汁開始滾起，便冚蓋煮一下
中途試味，補糖或鹽
看到收汁就放左口魚粉和菜心梗，慢慢攪多一分鐘
把蝦，墨魚和菜心葉放下去
多兜幾下，再把豬油渣放下去
完成
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
我們叫做 Go Chopsticks 因為
筷子是一對的，代表我們同心為你帶來美食
而 Go 就是不局限於語言，地域，文化，而是用行動到各地探索美食
如果對您有幫助，請給我們一個鼓勵 👍
每一個讚都是我們持續創作的動力 ❤️
▼ 還有哪些值得一看的節目 ？▼
檳城亞依淡巴刹【亞參叻沙】遠近馳名了66年，還是在疫情中關店了。快把這個食譜收藏起來！
https://youtu.be/QUVxL3JPznc
馬來西亞【叻沙咖哩麵】湯底跟新加坡叻沙只有多一樣材料，但煮出來的效果完全不同，快看這條視頻了解它特別的風味！
https://youtu.be/kQ12x0tMznw
馬來西亞【檳城福建蝦麵】 用了多少蝦殼來熬這碗湯？
https://youtu.be/M5qqQgzLx5Q
兩種煮法整新加坡名菜【蝦醬雞翼】，邊個方便？邊個好食？
https://youtu.be/bIuqnWm0jLM
【潮州蝦棗】內餡肉嫩，外面又金黃酥脆要怎樣炸？
https://youtu.be/oq5qReC0WAY
【客家南乳炸肉】怎樣做到外皮不甩，棗紅色又酥脆香口，內裏肉嫩有肉汁？
https://youtu.be/vo26opeK4kw
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼