面线糊

材料 ：
A ：
300g肉碎
1大匙油
1 ½ 大匙葱头仔碎
1 ½ 大匙蒜茸
调味料 ：
1大匙生抽
1大匙黑酱油
1 ½ 大匙蚝油
1小匙胡椒粉
½ 大匙糖
1大匙麻油
200g面线
¼ 小匙麻油
上汤 ：
* B ：
500ml鸡上汤
汤调味料 ：
½ 小匙蚝油
1小匙生抽
1 ½ 小匙绍兴酒
2大匙马铃薯粉，加入
5大匙水拌匀，勾芡用
1粒蛋，打散

做法 ：
1. 烧热油，爆香葱头仔碎和蒜茸，加入肉碎炒匀，加入调味料炒匀，盛起备用。
2. 将面线放入滚水中烫软，盛起沥干，加入麻油拌匀。
3. 煮滚鸡上汤，加入汤调味料和面线搅拌均匀，加入马铃薯粉勾芡，离火。
4. 加入蛋液搅匀，将面线糊盛入小碗中，撒上肉碎，趁热享用。

Ingredients :
A :
300g minced meat
1 tbsp oil
1 ½ tbsp chopped shallot
1 ½ tbsp chopped garlic
Seasoning :
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 ½ tbsp oyster sauce
½ tbsp sugar
1 tsp pepper
1 tbsp sesame oil
200g mee suah
¼ tsp sesame oil

Stock :
* B :
500ml chicken stock Soup seasoning :
½ tsp oyster sauce
1 tsp light soy sauce
1 ½ tsp shaoxing wine
2 tbsp potato starch, mixed
5 tbsp water for thickening
1 egg, lightly beaten

Method:
1. Heat up oil, sauté chopped shallot and garlic until fragrant. Add in minced meat and stir well. Add in the seasoning and stir-fry until well mixed. Dish up and set aside.
2. Blanch mee suah in boiling water until soft. Dish and drain. Mix with sesame oil.
3. Bring chicken stock to boil, add in the soup seasoning, mee suah and stir well. Thicken with potato starch and stir well. Remove from heat.