韭黄猪脚焖伊府面 Stir Fry Pork Leg's Noodle

韭黄猪脚焖伊府面 

Stir Fry Pork Leg's Noodle

在 2011年，母亲节为家里所有的母亲献上。
this dish was served during Mother's Day Lunch in May, 2011 at my home.


材料： （12人分量）

伊府面 - 8片 （烫7分熟/沥干备用）
水仙牌猪脚罐 - 1罐（去掉骨头/把猪脚剪小块）
韭黄 - 1把 （切成1寸长度）
草菇 - 1罐 （切半/飞水/沥干备用）

调味：

李锦记特级蚝油 - 少许
上汤 - 1碗半 左右
味精/盐 - 各少许
麻油/胡椒粉 - 各少许

做法：

1. 把镬烧热，加入油。
2. 将韭黄/草菇快炒一下，就把猪脚/上汤倒入焖炒/煮滚。
3. 加入伊府面，各调味翻炒均匀。
4. 焖至收干即可。（注意：火候要猛但面条容易烧焦！要记得不停翻炒至汤汁收干即可）

Ingredients: ( for 12 guests )

Yee Foo Noodle - 8 pcs ( cooked in water until 50% cooked, drain away excess water; set aside )
Narcissus Brand Pork Leg - 1 can ( remove bones, cut the pork to bite size )
Yellow Chives - 1 bundle ( cut into 1 inch length )
Straw Mushroom - 1 can ( cut into halves / cooked briefly in boiling water; drained and set aside )

Seasonings:

Lee Kum Kee's Superior Oyster Sauce - to taste
Stock Soup - 1.5 bowl
MSG / Salt - a pinch
Sesame Oil / White Pepper Powder - a few dashes

Method:

1. Heat up the Wok till hot, drizzle oil.
2. Stir fry the yellow chives and straw mushrooms briefly; add in pork legs and soup and bring to boil.
3. Add in noodle and seasonings, continue to toss / mixed well until the soup is almost dries up.
4. Serve hot. ( Notes: Use high flame throughout, make sure you toss constantly or else the noodle may get stick to the wok and get "burnt" ! )