Raw materials

White kuey teow 750 grams, 50 grams of lean meat, 100 grams of fresh oysters, 10 grams of shrimp, 30 grams of mushrooms, 25 grams of soy sauce, 125 grams of cabbage, 50 grams of garlic, 50 grams of leeks, 5 grams of ginger, 5 grams of scallions, 600 grams of bone broth, 75 grams of peanut oil.

Method

1, white kuey teow is washed, cut into half a centimeter thick kuey teow slices with a knife, and the lean meat is washed and cut into thick slices.

2, will pick the worm generation shell slag, wash off the mud and dirt, fished up and drained; kale, garlic green cleaned and cut into 2 cm long section; leek cleaned and cut into 3 centimeters long; ginger cut into minced; green onion cut into beads.

3, frying pan on high heat, under the peanut oil is hot, and then under the ginger into ginger oil, into a bowl. Pan left oil, cooking soy sauce, add meat, mushrooms, shrimp, bone broth, boil, the white kuey teow pieces, fresh worm generation under the pot, cover the pot and simmer for 10 minutes, put the kale, monosodium glutamate, mixing and stir frying, and then put the garlic green, leeks, cover the pot and simmer for a little while, to be thick soup, drizzle ginger oil, sprinkle green onion beads, stir-fry a few times, out of the pot into the dish that is complete.

Features

The kuey teow is soft and smooth, the ingredients are tender and fresh, the flavor is thick and mellow, and the oil is not greasy.