COOK - 韭王肉絲兩面黃 Pork and Chinese Chives on Crispy Noodles

《韭王肉絲兩面黃》

瘦肉  100g (切絲)
鹽  1/2茶匙
糖  1/2茶匙
白胡椒粉  少許
麻油  1茶匙
豆粉  2茶匙
水  1湯匙

炒麵用全蛋麵  1餅 (在粉麵店有售)
白醋  1湯匙
韭王  1大束 (切4cm段)
雞湯  250ml
馬蹄粉  2茶匙
水  1湯匙

1. 瘦肉切絲，用鹽，糖，白胡椒粉，麻油，豆粉和水略醃。
2. 煮滾一湯鍋的水，加入白醋，放入麵餅煮散，至水再次沸騰關火，把麵隔去水份備用。(加入醋可洗走麵內多餘的鹼水味)
3. 把馬蹄粉和水混合在一小碗內備用。
4. AF預熱180ºC 3分鐘，在烤盤內噴油，放入麵餅，表面再噴油，180ºC 6分鐘。
5. 另一湯鍋內煮滾雞湯，加入瘦肉和韭王煮滾。再拌入馬蹄粉水煲至湯汁杰身。
6. 麵餅放在碟上，將雞湯及料淋上表面。

《Pork and Chinese Chives on Crispy Noodles》

100g Pork (thinly sliced)
1/2 tsp Salt
1/2 tsp Sugar
A little grounded white pepper
1 tsp sesame oil
2 tsp Corn Starch
1 tbsp Water

1 Chinese Egg Noodles
1 tbsp White Vinegar
1 bunch of Chinese Chives (Cut into 4cm length)
250ml Chicken Stock
2 tsp Water Chestnut Flour
1 tbsp Water

1. Marinate the sliced pork with salt, sugar, white pepper, sesame oil, corn starch and water. 
2. Boil a pot of water, add white vinegar, add the noodles and cook until the water boils again. Drain and set aside. 
3. Mix the water chestnut flour and water in a small bowl. 
4. Pre-heat AF to 180ºC for 3 minutes. Spray oil to txhe pan, add the noodles, and spray more oil on the surface of the noodles. Cook at 180ºC for 6 minutes.
5. In a stock pot, boil the chicken stock, add pork and Chinese chives. Once it's boiling, add the water chestnut flour mix to thicken the stock. 
6. Serve the noodles on a plate, pour hot chicken stock on top, and you can enjoy an authentic Chinese noodle dish with two textures in one mouthful.