Recipe Ingredient
- 100g minced pork meat
- 2 shelled prawns, diced
- 1 dried Chinese mushrooms, soaked and shredded
- 1 tbsp sesame oil
- ½ tsp chopped garlic
- ½ tsp chopped shallots
- 180g flour vermicelli
- 1 litre fresh chicken stock
- Seasoning (A):
- ¼ tsp pepper
- ½ tsp light soy sauce
- 1/8 tsp sugar
- 1 tsp oyster sauce
- 1 tbsp cornflour
- Seasoning (B):
- 1 tbsp light soy sauce
- ½ tsp fish sauce
- 1/8 tsp pepper
- Dash of monosodium glutamate
- 1 tbsp Shao Hsing Hua Tiau wine
- Thickening:
- 20g potato starch mixed with 5 tbsp water
- Garnishing:
- 1 tbsp chopped spring onion
- Some coriander leaves
- 2-3 tbsp black vinegar (chit choe)
Instructions
- Marinate minced pork with seasoning (A) for 10-15 minutes.
- Heat sesame oil in a wok and fry garlic and shallot until lightly browned and fragrant.
- Add marinated minced pork, prawns and mushrooms. Fry briskly then add a tablespoon of fresh chicken stock in between.
- Fry for a minute until meat is cooked through. Dish out and leave aside.
- Scald flour vermicelli in boiling water for a minute. Drain and toss in a little sesame oil.
- Bring the rest of the chicken stock to boil in a large saucepan.
- Add seasoning (B) and flour vermicelli. Give a quick stir to loosen the vermicelli.
- Drizzle in thickening and stir well to mix. Turn off the heat and add the precooked meat and prawn mixture.
- Dish out into individual serving bowls. Garnish with chopped spring onion and coriander leaves and serve with an addition of 1 tablespoon black vinegar for added flavour.
