配料 / Ingredients:

  • 1盒 仙鶴牌豬肉漿
  • 8oz. 故鄉牌肇慶米粉
  • 1包 長城牌貢丸, 切成一半
  • 適量長城牌豬肉扎
  • 適量長城牌炸豬肉餅
  • 1磅豬頸骨
  • 2块乾魷魚
  • 半杯黑木耳
  • 2個大紅色的洋蔥,切成兩半
  • 1茶匙黑胡椒椒
  • 1個拇指大小的生薑,切片
  • 1湯匙花椒
  • 鹽少許
  • 8塊香菇
  • 2顆青蔥,切碎
  • 2杯豆芽
  • 1茶匙脆皮炸蒜
  • 1小把芫荽(香菜),切碎
  • 魚露
  • 現磨黑胡椒
  • 1 pack Flamingo Pork Meat Paste
  • 8oz. Quê Hương Chao Ching Rice Stick
  • 1 pack Great Wall Pork Meat Balls, sliced in half
  • Several juliennes of Great Wall Pork Meat Loaf(Adjust to your taste)
  • Several slices of Great Wall Fried Pork Patty(Adjust to your taste)
  • 1 lb pork neck bone
  • 2 pcs dried squid
  • 2 large red onions, cut into half
  • 1 tsp. black peppercorns
  • 1 thumb sized ginger, sliced thinly
  • 1 tsp. white pepper powder
  • 1 tsp. peppercorns
  • 1 pinch of salt
  • 8 pcs mushrooms
  • 2 stalks green onion, chopped
  • 2 cups bean sprouts
  • 1 tsp. crispy fried garlic
  • 1 small bunch of cilantro, chopped
  • fish sauce
  • freshly ground black pepper

步驟 / Directions:

  1. 在鍋裡放足夠以淹沒豬頸骨的水,把水燒開,直到血水浮上來。關火並且撈出排骨。把豬頸骨洗淨,然後放回鍋子。
  2. 在鍋子中放入薑片,花椒和½ 茶匙整顆黑胡椒, 加水淹過豬頸骨。熬煮1½小時
  3. 將木耳切細絲,混入仙鶴牌豬肉漿裡,攪拌均勻。
  4. 在鍋子中加水,燒開。將混合豬肉漿做成丸子型,下入水中。
  5. 輕輕攪動,滾水煮6分鐘左右,待丸子浮起,撈起備用。
  6. 取出豬頸骨,將骨肉分離。
  7. 將豬頸骨,分離下來的豬頸肉,豬肉漿肉丸,貢丸,乾魷魚,香菇,洋蔥和另外½茶匙整顆的黑胡椒放在鍋中繼續煎煮30分鐘。
  8. 熄火,將豬肉漿肉丸,貢丸和香菇撈出,香菇切片待用。
  9. 將骨頭湯放在小火上,待用。放黑胡椒粉,鹽和魚露調味。
  10. 將長城牌豬肉扎切細絲,長城牌炸豬肉餅切薄片。放在一邊待用。
  11. 在碗裡,加入煮好的米粉,木耳豬肉丸,切好的豬肉扎和炸豬肉餅,貢丸及切片香菇。
  12. 加入高湯,灑上脆皮炸蒜,切碎的青蔥和豆芽一起食用。
  1. In the pot place pork neck bones and water just enough to cover the bones, heat it to boiling then wait until scum rises to the top. Turn heat off and drain. Rinse pork neck bones with running water then put it back in the pot.
  2. Add slices of ginger, peppercorn and ½ tsp. black peppercorns. Pour water into the pot just enough to cover everything. Bring to a boil and simmer for 1½ hr.
  3. Cute the Wood’s ears to julienne. Mixed well with Pork Meat Paste.
  4. Add enough water into the pot heat to boiling. Shape the mixed pork paste to balls shape and put in the water.
  5. Gently stir the meatballs, boiling them about 6 minutes, untill the meat balls float. Fish them out and set aside.
  6. Remove the pork neck bones and completely debone, place the bones back into the pot add wood’s ear pork paste balls, pork meat ball, dried squidand, mushrooms, onions and ½ tsp. black peppercorns, continue boiling for 30 minutes.
  7. Turn heat off; fish out the pork meat paste balls, pork meat balls and mushrooms. Slices the mushrooms set aside.
  8. Place the soup on low heat until ready to serve, season with fish sauce, salt and freshly ground black pepper.
  9. Cut Great Wall Pork Meat Loaf into juliennes. Cut Great Wall Fried Pork Patty into slices. Set aside.
  10. In a bowl add cooked noodles and top with thinly sliced pork, pork meatballs and mushrooms.
  11. In a bowl add cooked noodles and top with wood’s ear pork paste balls, pork meat balls, pork meat loaf, fired pork patty and mushrooms.
  12. Pour hot soup on top then garnish with crispy fried garlic and green onions. Serve with raw bean sprouts to put on top while soup is piping hot.