滑蛋河 ~ Fried Hor Fun with Egg Gravy
滑蛋河
材料：
1 包 粿條
150 ~ 200g豬肉片
1 茶匙 蒜茸
500ml 高湯
青菜適量
1 塊 魚餅 （切片）
100g 蝦
鹽適量
1 湯匙紹興酒
1 湯匙生抽 **
1 茶匙黑醬油 **
** 攪拌均勻。備用。**
腌料：
1 湯匙生抽
麻油，胡椒粉適量
1 湯匙玉米粉
木薯粉 2 小匙 ( 加1大匙水勾芡 )雞打 2 粒 ，打散
做法 ：1．將豬肉片加入腌料, 拌勻，醃約1小時 。備用。
2． 熱鍋倒入2大匙食油，待熱后倒入粿條和攪拌均勻的醬油，快手翻炒至到粿條軟。上碟備用。 （ 圖1 ）
~ 圖1 / picture 1 ~
3．在同一個鍋里，加入少許油，爆香蒜茸。然後加入豬肉片，青菜和魚餅。然後加入蝦，翻炒數(shù)下后倒入高湯煮至滾。加入鹽和紹興酒調(diào)味。（ 圖2 ） 
~ 圖2 / picture 2 ~ 4．加入薯粉水勾芡，然後加入雞蛋快手?jǐn)嚢杈鶆虺实盎睢＃?nbsp;圖3 ）
~ 圖3/ picture 3 ~ 5． 把醬汁淋在粿條上即可。
Fried Hor Fun with Egg Gravy
Ingredients :
1 packet fresh wide rice noodles (hor fun)
150 - 200 g of pork fillet ( thinly sliced across the grains )
1 tsp chopped garlic
500 ml chicken stock
some fresh vege of your choice
1 block fish cake ( thinly sliced )
100g fresh shrimps
salt to taste
1 tbsp ShaoXing wine / Chinese rice wine
1 tbsp light soy sauce **
1 tsp dark soy sauce **
** Mix light soy sauce and dark soy sauce in a bowl and set aside **
Marinade :
1 tbsp light soy
dash of sesame oil
white pepper to taste
1 tbsp corn flour
2 tsp tapioca flour ( add 1 tsp water for thickening )2 eggs , lightly beaten
Method :
1. Marinate the pork slices with marinade ingredients . Set aside for about 1 hour .
2. Stir-fry noodles in a smoking hot wok with a little oil and add in 1 tsp light soy sauce and dark soy sauce . Do not move the noodles too much to prevent breakage. Set aside and keep warm .( Picture 1 )
3. Heat frying pan with some oil , sauté chopped garlic then add in marinated pork sliced , fresh vege and fish cake . Continue to cook until meat is cooked . Add in fresh shrimps ， stock and seasonings ( salt and Shaoxing wine ) and bring it to a boil. ( Picture 2 )
4. Gradually add in the tapioca flour solution to thicken the sauce, it should be thick enough to coat the noodles but not gluggy. Drizzle in the egg white, turn off the heat and give it a light stir. ( Picture 3 )
5. Pour the sauce over the noodles and serve immediately .
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