配料 / Ingredients:
湯底
- 2罐罐裝清雞湯 (或者您可以參照 豬肉丸米粉 湯底的做法)
- 1杯水
- ½ 黃洋蔥
- 2片姜(依照個人口味調試)
配料和米粉
- 仙鶴牌潮州魚丸 , 仙鶴牌潮州炸魚丸 和 仙鶴牌潮州炸魚餅
- 8oz. 故鄉牌肇慶米粉
- 1條酸竹筍
- 1顆番茄
- 2茶匙紅辣椒粉
- 3湯匙油
- 招牌炸魚餅
- 少許青蔥,芫荽(香菜)和炒香蔥
The soup
- 2 cans of chicken broth (Or you can use Pork Balls and Mushrooms Noodle Soup (Bun Moc) as reference )
- 1 cup of water
- ½ yellow onion
- 2 slice of ginger (adjust to your taste)
Topping
- Flamingo Cooked Fish Balls , Flamingo Fried Fish Balls and Flamingo Fried Fish Cakes ,
- 8oz. Quê Hương Chao Ching Rice Stick
- 1 stick of bamboo shoot cut into thin slices strip
- 1 Tomato
- 2 tsp. paprika
- 3 tbsp. cooking oil
- Signature Fried Fish Paste Cake
- 1 pinch of green onion, cilantro and fried shallot
步驟 / Directions:
- 將清水,洋蔥和薑片倒入雞湯或豬肉湯中,燉煮15分鐘。
- 小火加熱烹調油,加入紅辣椒粉。 待用。
- 將竹筍洗乾淨,切成粗絲。
- 在另外一個鍋子裡加入鹽和竹筍絲,然後煮5分鐘,撈出,用冷水沖洗。
- 魚丸和炸魚丸切成一半。炸魚餅切片,番茄切小塊。
- 將切好的魚丸,番茄和竹筍下入湯內。在小火上加熱5分鐘,下入米粉。
- 倒入紅辣椒粉油,大功告成!
- Add water, onion and ginger into canned chicken broth or pork broth and cook 15 minutes.
- Low fire to heat up cooking oil and add the paprika into the oil. Leaved on the side.
- Julienne the bamboo.
- In a separated pot add in a pinch of salt and cook the bamboo for 5 minutes. Fish them out and wash with cold water.
- Cut all the fish balls into half. Slice fish cake and tomato.
- Add the fish balls, tomato and the bamboo in the soup. Boil the soup in minimum heat for 5 minute and add rice vermicelli noodle.
- Pour the paprika oil into the soup. Enjoy!