福建面
• 福建面 Hokkien Mee | 大排档必...
如何炼猪油：
• 炼猪油 Crispy Pork Lard &...
干米粉 100克
包菜 适量
蒜头 适量
鱼饼 适量
瘦肉 适量
虾仁 适量
猪油 和 猪油渣 适量
调味：
盐 少许
白糖 适量
鸡汤/清水
蚝油 适量
黑酱油（晒油） 自己拿捏
Ingredients (Diana Aw)
1. Bee hoon 100g soak in water for 10min till soft. Drain and set aside
2. Garlic few cloves, minced
3. Prawns few pieces, remove shells and devein
4. Lean pork slices
5. Cabbage, cut smaller
6. Fishcake, sliced
7. Crispy pork lard and pork oil
Seasoning
1. Dark soya sauce 2-3 tbsp
2. Oyster sauce 2 tbsp
3. Salt little
4. Sugar little
5. Light soya sauce little
6. Pepper little
Method
1. Heat wok with pork oil, add in bee hoon and fry the bee hoon, evenly spread out the bee hoon. Set aside
2. Add in pork oil, followed by pork. Stir fry till fragrant then add garlic and stir fry. Add cabbage and continue to fry. Add oyster sauce and dark soya sauce and mix well till fragrant. Then add water/broth, salt, sugar, light soya sauce and pepper and mix well. Bring to boil then add in bee hoon.
3. Turn to medium low heat and mix evenly till the bee hoon has absorbed all the gravy.
4. Add prawn and stir fry. Then add dark soya sauce to darken the colour. Add crispy pork lard and mix well.
5. Dish up and garnish some crispy pork lard
6. Serve and enjoy! 💕
#chefhong #mrhongkitchen #beehoon #recipe #福建米粉