每次想吃槟城福建面（虾面）？这次不用去到槟城也能吃到正宗槟城福建虾面了！
Ingredients | 材料：300g yellow noodles | 黄面 300克, 150g bean sprouts | 豆芽 150克, 1 bundle water spinach, sectioned | 蕹菜（摘段）1把
Soup Ingredients | 汤料: 1kg pig’s bone | 煲汤猪骨 1公斤, 300g lean meat | 瘦肉 300克, 4 litres water | 水 4公升, 1kg medium-sized prawns | 中型虾 1公斤
Seasonings | 调味料: 50g rock sugar | 冰糖 50克, Adequate salt | 盐 适量
Condiments | 配料: Adequate chili paste, stir-fried with shallot oil until fragrant and mixed well with a pinch of salt | 辣椒糊 适量（以葱油炒香，加入少许盐拌匀）, Adequate fried shallots | 葱油酥 适量, 2 boiled eggs, sliced | 熟蛋（切片）2粒
Method | 做法：
1. Making Soup: Rinse pig’s bone and blanch in boiling water to remove the unpleasant smell. In a separate stock pot, add bone and water and bring to a boil over high heat. Add lean meat and bring to a boil. Switch to low heat and cook until the meat is tender. Remove the meat and continue to cook the pig’s bone soup for 2-3 hours.
汤料制作：猪骨洗净，放入滚水中汆烫去腥。将猪骨放入汤锅中，注入水，以大火煮滚后放入瘦肉，再次煮滚后转调小火，煮至肉熟后捞出瘦肉，放旁待用。继续熬煮猪骨汤2-3小时。
2. Cook prawns with 500ml water. Set aside to cool. Remove the heads and shells of prawns, and keep the prawn meat for later use. Stir-fry the heads and shells of prawns with 2 tbsp of oil until fragrant. Place the heads and shells of prawns together with the cooked prawn soup in a blender, and finely blend. Squeeze out the juice and remove the dregs.
虾连头带壳以500毫升水煮熟，待冷后去壳，虾肉放旁待用。虾头和虾壳以2汤匙油炒香，连同煮虾水一起放入搅拌机内搅碎，挤出虾汁，去掉渣滓。
3. Pour prawn juice into pig’s bone soup and bring to a boil. Add Seasonings and stir well.
将虾汁倒入猪骨汤内，煮滚后加入调味料即可。
4. Blanch bean sprouts, water spinach and yellow noodles in boiling water. Cut lean meat into thin slices.
豆芽、蕹菜和黄面以沸水汆烫，瘦肉切薄片。
5. Arrange yellow noodles, bean sprouts, water spinach, prawns, meat slices and eggs in a bowl, pour in the soup and add some chili sauce. Sprinkle some fried shallot over.
在碗中放入黄面、豆芽、蕹菜、虾肉、肉片和鸡蛋，淋入汤汁，舀上适量辣椒酱，撒上油葱酥即可食用。
食谱可从各大众书局购买。
原食谱来自
