600g Chaozhou Noodles
80g Chaozhou Fish Fillets
80g Lean Pork
1 piece of Dried Tangerine Pee
40g Chinese Chives
80g Bean Sprouts
1 teaspoon dark soya sauce
1 teaspoon fish sauce
1 teaspoon salt
Dash of pepper
- Strengthens the spleen and stomach functions.
Soak the noodles in the boiling water until soft. Scoop out. Soak in the cold water for a while. Shred the Chaozhou fish fillet and lean pork. Soak the tangerine peel in water until soft. Shred the tangerine peel. Shred ginger. Cut the Chinese chives into lengths. Rinse the bean sprouts.
Heat the wok. Pour in dash of oil. Put the shredded lean pork. Shallow-fry until cooked. Scoop out. Turn to low heat. Put in the noodle. Cook until done. Add in the dark soya sauce and pepper. Stir-fry until fragrant. Loosen the noodles with the chopsticks.
Scoop out the noodle. Put dash of oil in the preheated wok. Put in the shredded fish fillet, dried tangerine peel, ginger, Chinese chives and bean sprouts. Add in salt and fish sauce. Stir-fry together.
Cook until 80% done. Put in the shredded meat and noodle. Stir well and dish.