⬇️⬇️English recipe follows⬇️⬇️
開新鑊
鴨掌海鮮燜上海粗麪
材料：
急凍鴨掌3隻（一開三）
支竹適量
急凍鮑魚2隻（已預先解凍）
急凍蝦仁（中）4隻
上海粗麪2個
芥蘭半斤（已洗乾淨）
芫荽碎適量
辣椒碎適量
程序：
1. 大火在鑊內煲滾清水一升。
2. 在鑊內加入少許油，放菜落鑊，灼4分鐘。
3. 菜已烚好，熄火，夾上碟。
4. 鴨掌，放滾水內，大火出水2分鐘。
5. 在鑊內加入支竹、鮑魚及蝦仁，大火滾起，擎乾水。
6. 在鑊內加入油半茶匙，大火燒熱。
7. 在鑊內加入支竹、鮑魚及蝦仁，轉慢火。
8. 加入調味料：
a. 豆瓣醬一茶匙
b. 黃豆醬一茶匙
c. 蠔油一茶匙
d. 生抽一茶匙
e. 老抽一茶匙
f. 胡椒粉少許
g. 糖一茶匙
轉大火，炒勻。
9. 加入大滾水300毫升，大火滾起，轉中慢火，燜3分鐘。
10. 放上海麪在鑊內，攪勻，轉中火，燜3分鐘。
11. 燜好，炒勻。
12. 完成，上碟，灑上辣椒及芫荽粒。
13. 可享用。
I have bought a new wok.
Braised Shanghainese thick noodles with ducks' feet and seafood
Ingredients:
Frozen ducks' feet 3 Nos. (divide each into 3 shares)
Beancurd appropriate amount
Frozen abalone 2 Nos. (defrost in advance)
Frozen shrimps (medium) 4 Nos.
Shanghainese thick noodles 2 Nos.
Kale 0.5 catty (rinsed)
Coriander cubes appropriate amount
Chili cubes appropriate amount
Steps:
1. Heat up 1L of water at high flame in wok.
2. Add in little oil in the wok. Put the kale in it. Boil for 4 minutes.
3. The kale has been boiled well, turn off fire. Put on plate.
4. The ducks' feet, put in the boiled-up water. Boil for 2 minutes at high flame.
5. Put beancurd, abalone and shrimps in the wok. Heat up at high flame. Drain.
6. Add in 0.5 tsp of oil at high flame in wok, heat up at high flame.
7. Add in beancurd, abalone and shrimps in the wok. Turn to low flame.
8. Add seasoning:
a. Chili bean sauce 1 tsp
b. Soybean sauce 1 tsp
c. Oyster sauce 1 tsp
d. Light soya sauce 1 tsp
e. Dark soya sauce 1 tsp
f. Pepper little
g. Sugar 1 tsp
Turn to high flame, fry well.
9. Add in 300ml of boiled-up water, heat up at high flame. Turn to medium-low flame and braise for 3 minutes.
10. Put the Shanghainese thick noodles in the wok, stir well. Turn to medium flame and braise for 3 minutes.
11. Braise well. Fry well.
12. Put on plate. Put chili and coriander cubes on top.
13. Complete. Serve.
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鴨掌海鮮燜上海粗麪
Braised Shanghainese thick noodles with ducks' feet and seafood
If you are going to buy a new wok, this video may give you some advice.