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榨菜豬頸肉燜米粉
Braised rice sticks with pork neck meat and mustards

This is a good suggestion for tonight. It's really yummy. Everybody lifts thumb up. Fooliw the steps, you can make a yummy one too

⬇️⬇️English recipe follows⬇️⬇️
榨菜豬頸肉燜米粉

材料：
急凍豬頸肉300克
米粉200克
冬菇4隻（已預先浸軟及去椗）
虎皮尖椒（紅色）一隻
虎皮尖椒（綠色）一隻
木耳榨菜絲一包
蒜蓉一湯匙

處理：
1. 豬頸肉，清水解凍。
2. 米粉，清水浸軟。
3. 尖椒，清水洗乾淨，打直一開二，去籽，打橫切一吋一塊。
4. 冬菇，切幼條，放碗內。
5. 木耳榨菜絲，放碗內。
6. 豬頸肉已解凍，擎乾水。
7. 大火在鑊內煲一鑊水，加入粗鹽一茶匙，放豬頸肉，出水30秒，清除雪味、腥味，及加入少許鹹味。
8. 米粉已浸軟，撈起，清水沖洗乾淨，擎乾水 。

烹調：
1. 大火在鑊內燒熱線油一湯匙。
2. 加入蒜蓉，爆香。
3. 加入豬頸肉及冬菇絲，爆香。
4. 轉慢火，加入調味料：
a. 蠔油一湯匙
b. 生抽半湯匙
c. 老抽半湯匙
d. 陳醋一湯匙
轉大火，炒勻，加入尖椒，炒勻。
5. 加入米粉炒勻，加入大滾水50毫升，炒勻，煮至收汁，再加入大滾水50毫升，煮至收汁。
6. 加入糖半茶匙，炒勻。
7. 加入木耳榨菜絲，炒勻。
8. 完成，上碟，可享用。

Braised rice sticks with pork neck meat and mustards

Ingredients:
Frozen pork neck meat 300g
Rice sticks 200g
Mushrooms 4 Nos. (have already been soaked and anchors removed)
Bell peppers (red) 1 No.
Bell peppers (green) 1 No.
Sliced mustard tuber with black fungus (70g) 1 pack
Garlic sauce 1 tbsp

Preparation:
1. The pork, defrost in tap water.
2. Rice sticks, soak in tap water until they turn soft.
3. The peppers, rinse with tap water. Divide each into 2 shares vertically. Remove seeds. Cut them 1" per each horizontally.
4. The mushrooms, thinly shred. Put in a bowl.
5. Sliced mustard tuber with black fungus, put in a bowl.
6. The pork has been defrosted, drain.
7. Heat up a wok of water at high flame. Add in 1 tsp of cooking salt. Put the pork in the wok and boil for 30 seconds, to remove unpleasant smells and add some salty tastes to it.
8. The rice sticks have been softly soaked, pick them up. Rinse thoroughly. Drain.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Add in the garlics, fry well.
3. Add in the pork and mushrooms, fry well.
4. Turn to low flame, add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 0.5 tbsp
c. Dark soya sauce 0.5 tbsp
d. Mature vinegar 1 tbsp
Turn to high flame, fry well. Add in the peppers, fry well.
5. Add in the rice sticks, fry well. Add in 50ml of boiled-up water. Fry well until the sauce becomes thick. Add in 50ml of boiled-up water again, fry well until the sauce becomes thick.
6. Add in 0.5 tsp of sugar, fry well.
7. Add in the mustard tuber and fungus, fry well.
8. Complete. Put on plate. Serve.

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