Henghua Stir-fried Rice Vermicelli Recipe 兴化炒米粉食谱

Preparation
1.Rinse and pat dry pork belly. Slice into thin strips.
五花肉洗净拍干，切成细条。

2.Rinse and pat dry lean pork. Cut into slices.
瘦肉洗净拍干，切片。

3.Wash clams and drain.
蛤蜊洗净沥干。

4.Shell prawns but leave the tails intact. Rinse and drain. Season with salt and pepper.
虾去壳，保留尾部。洗净，弄干。用盐及胡椒粉略腌。

5.Wash bok choy and drain. Trim off ends and cut stems into sections. Cut the leaves in half and set the stems and leaves aside separately.
冲洗白菜，沥干，修剪尾端。茎切段，叶切半，两者分开备用。

6.Beat the egg lightly.
蛋轻轻打散。

Method
1. Heat up cooking oil in a pan on high heat. Put in pork belly and stir-fry briefly. Cover the lid and let it cook until slightly brown.
用大火在平底锅热油，放入五花肉略炒。加盖煮至微褐色。

2. Add lean pork and stir well. Cook for 1 minute.
加入瘦猪肉拌炒，煮1分钟。

3. Put in bok choy stems and stir well. Add prawns, stir-fry and cover with the lid again.
放入白菜茎炒，加入虾拌炒，盖上锅盖。

4. Put in dried scallops and stir to combine.
放入干贝，炒至均匀。

5. Add bean curd puffs, bok choy leaves and egg. Stir until the egg is well cooked.
加入豆卜、白菜叶及蛋，拌炒至蛋熟。

6. Pour in ½ cup Chicken Stock and season with soy sauce.
倒入½杯鸡上汤，用生抽调味。

7. Add clams. When clams are cooked, dish up all ingredients except the gravy. Set aside.
放入蛤蜊，煮至熟透。将所有食材捞起，酱汁搁置备用。

8. Place Henghua rice vermicelli into the same pan, lower the heat and pour in the remaining Chicken Stock.
将兴化米粉放在同一个平底锅，转慢火，倒入剩余的鸡上汤。

9. When the vermicelli is tender, put all cooked ingredients back into the pan. Stir until well mixed.
当米粉转软，将所有食材重新放回平底锅内，炒至均匀。

10. Garnish with coriander and serve.
用芫荽装饰，即可上桌。