長崎強棒麵 Nagasaki Champon Noodle Soup

材料 Ingredients

梅頭肉 (切薄片) Pork Butt (thin slice) 1/2 磅 lb (225g) 蝦仁 (去砂) Shelled shrimp (deveined) 12 尾 ea 魚餅 (切絲) Fish Cake (julienned) 1/4 杯 cup 炸魚餅 (切薄片) Fried Fish Cake (thin slice) 1/4 杯 cup 牡蠣 (小) Oyster (small) 16 顆 ea 高麗菜 (小塊) Cabbage (bite size) 1/2 磅 (225g) 紅蘿蔔 (切絲) Carrot (julienned) 1/2 杯 cup 蔥段 (5cm) Scallion (2" segment) 4 枝 stalk 蔥花 Minced scallion 2 大匙 Tbs 白芝麻 White sesame seed 1 大匙 Tbs 熟鹼麵 Cooked Alkaline Noodles 4人份 for 4 people 食用油 Cooking oil 3 大匙 Tbs 鹽 Salt 1/2+1 小匙 tsp 白胡椒 Ground white pepper 1/4+1/4 小匙 tsp 米酒 Rice wine 2 大匙 Tbs 豬大骨高湯 Pork Stock 6 杯 cup

做法

1.	將3大匙油和蔥段放進燒熱的炒鍋中，用中火將蔥煎香，再加入豬肉片炒熟。
2.	加入魚板，炸魚板，蝦仁，1/2小匙鹽，1/4小匙白胡椒和兩大匙米酒翻炒30秒。
3.	均勻鋪上高麗菜和胡蘿蔔絲，倒入豬骨高湯。加蓋煮到高麗菜開始變軟，約5分鐘。
4.	加入1小匙鹽，1/4小匙白胡椒和熟鹼麵(如何使用買來的麵，先將麵沖洗一下)。將麵和鍋裡的食材拌勻。
5.	加入拌入牡蠣，再繼續煮到牡蠣變熟，約2分鐘。
6.	將麵連湯帶料等份盛到4個湯碗裡，最後撒上蔥花和芝麻即可。

PROCEDURE

1.	Add 3 tbs. of oil and scallion segments into a heated wok. Cook the scallion over medium heat until aromatic. Add the pork slices and sauté until the pork turns white.
2.	Place in the fish cake, fried fish cake, shrimp, ½ tsp of salt, ¼ tsp of white pepper and 2 tbs. of rice wine. Stir for 30 seconds.
3.	Evenly lay the cabbage and carrot on the wok and pour in the pork stock. Cover and cook until the cabbage starts to turn soft, approx. 5 minutes.
4.	Add 1 tsp. of salt, ¼ tsp. of white pepper and cooked alkaline noodles (If using store-bought noodles, rinse them first). Mix the noodles with other ingredients in the wok.
5.	Mix in the oysters. Continue to cook until the oysters are done, approx. 2 minutes.
6.	Divide the noodle soup into 4 soup bowls. Sprinkle each bowl with minced scallion and sesame seeds.

最後更新 (Last Update): 05/20/2018
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