2019年8月24日 星期六

Wineshark Cooking Class - Braised Rice Noodle with Pickled Vegetable and Shredded Pork 雪菜肉絲炆米粉

Ingredients (for 4):

  • Pickled vegetables - 150 g
  • Sugar - 1/2 tsp
  • Shiitake mushroom - 4 
  • Pork - 400 g
  • Water - 1 tbsp
  • Oil - 1 tbsp + 1 tsp
  • Chinese yellow wine - 2 tsp + 1 tsp
  • Spring onion - 2 sprigs
  • Red bell pepper - 1
  • Dongguan rice noodle - 4
  • Chicken stock - 1.5 cup
  • Garlic - 2 cloves, cut to strips
  • Soy sauce - 2 tsp
  • White pepper powder - dashes
  • Corn starch - 1 tsp
  • Sesame oil - 1/2 tsp
Procedures:

1. Wash the pickled vegetables and soak in slightly salted water for one hour. Squeeze the water and remove the stem. Then cut into small pieces.

2. Soak the shiitake mushroom with water, then remove the stem and cut into strips. Keep the water.

3. Cut the pork into strips, then add a tablespoon of water. Once fully absorbed, marinate with soy sauce, dashes of salt and sugar, Chinese yellow wine, corn starch, sesame oil and oil. 

4. Cut the red bell pepper into strips.

5. Cut the spring onion into strips, only using the white part.

6. Heat a pan of water to boiling, turn off the heat and add in the Dongguan rice noodle. Use chopsticks to disentangle the noodles. Then drain the water and cool the noodle under running water.

7. Heat the wok with oil, then add in the garlic. 

8. Add the shredded pork and cook to light brown. Then add the Chinese yellow wine.

9. Add the shiitake mushroom. Stir well, then remove. 

10. Clean the wok and wipe dry. Add the pickled vegetables and cook till it is completely dried, adding sugar in the process.

11. Add the chicken stock and water used to soak the shiitake mushroom. Let it boil for 3 minutes to extract the flavors.

12. Add the Dongguan rice noodles and let it absorb the stock.

13. Add the red bell pepper, and cooked shredded pork, stir well. Finally add the shredded spring onion.


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