⬇⬇English recipe follows⬇⬇
沙嗲嫩肉草菇粉絲煲

材料
急凍豬頸肉半磅
綠豆粉絲半斤
紫洋蔥1個
草菇大1罐
辣椒仔1隻
蔥1條

處理
1. 豬頸肉清水解凍。
2. 粉絲放碗內加入老抽1湯匙清水浸軟。
3. 草菇擎乾水清水沖洗乾淨擎乾水。
4. 辣椒仔去椗打直1開2去籽。
5. 蔥切兩端。
6. 洋蔥1開4去皮搣開一塊塊清水洗乾淨擎乾水。
7. 辣椒仔清水洗乾淨切粒。
8. 蔥清水洗乾淨切粒。
9. 洋蔥、辣椒仔、蔥粒及蘑菇放碟上。
10. 豬頸肉已解凍清水洗乾淨擎乾水放碗內加入適量的粗鹽乸2分鐘去除雪味、腥味及加入少許鹹味清水沖洗乾淨擎乾水廚紙索乾。
11. 粉絲已浸軟清水沖洗乾淨擎乾水。
12. 預備好煲仔。

烹調
1. 洋蔥放煲仔內。
2. 粉絲放煲仔內。
3. 草菇放煲仔內冚蓋。
4. 大火在鑊內燒熱油1湯匙。
5. 放豬頸肉在鑊內煎香。
6. 轉慢火加入調味料
a. 沙嗲醬2湯匙半
b. 蠔油1湯匙
c. 胡椒粉適量
轉大火炒勻再加入
d. 生抽半湯匙炒勻。
加入清水400毫升大火滾起加入糖1湯匙攪勻。
7. 沙嗲醬汁先倒入煲仔內。
8. 豬頸肉加入
a. 沙嗲醬1茶匙
b. 老抽半茶匙
大火炒勻。
9. 灑上辣椒粒炒勻放煲仔內冚蓋大火滾起。
10. 灑上蔥粒及辣椒粒。
11. 完成可享用。

Satay pork neck meat claypot with mung bean vermicelli and straw mushrooms

Ingredients:
Frozen pork neck meat 0.5 lb
Mung bean vermicelli 0.5 catty
Purple onion 1 No.
Straw mushrooms (large) 1 can
Chili 1 No.
Green onion 1 No.

Preparation:
1. Pork neck meat, defrost in tap water.
2. The vermicelli, put in a bowl. Add in 1 tbsp of dark soya sauce. Soak in tap water until it turns soft.
3. The mushrooms, get them drained. Rinse thoroughly. Drain.
4. Chili, cut the anchor. Divide it into 2 shares vertically. Remove seeds.
5. Green onion, cut both ends.
6. Onion, divide it into 4 shares. Get it peeled. Separate it slice by slice. Rinse with tap water. Drain.
7. Chili, rinse with tap water. Dice in cubes.
8. Green onion, rinse with tap water. Dice in cubes.
9. Onion, chili, green onion cubes and mushrooms, are to be put on plate.
10. Pork neck meat, has been defrosted, rinse with tap water. Drain. Put in a bowl. Add in appropriate amount of cooking salt. Season for 2 minutes, to remove unpleasant smells and add some salty tastes to it. Rinse thoroughly. Drain. Dry with kitchen towels.
11. The vermicelli has been softly soaked, rinse with tap water. Drain.
12. Get ready for a pot.

Steps:
1. Onion, put in the pot.
2. The vermicelli, put in the pot.
3. The mushrooms, put in the pot. Cover it up.
4. Heat up 1 tbsp of oil at high flame in wok.
5. Put pork in the wok. Fry well.
6. Turn to low flame. Add seasoning:
a. Satay sauce 2.5 tbsp
b. Oyster sauce 1 tbsp
c. Pepper appropriate amount
Turn to high flame. Fry well. Add in:
d. Light soya sauce 0.5 tbsp, fry well.
Add in 400ml of water. Heat up at high flame. Add in 1 tbsp of sugar. Mix well.
7. Satay thick sauce, pour into the pot first.
8. Pork neck meat, add in:
a. Satay sauce 1 tsp
b. Dark soya sauce 0.5 tsp
Fry well at high flame.
9. Put chili cubes on top. Fry well. Put into the pot. Cover it up. Heat up at high flame.
10. Put green onion and chili cubes on top.
11. Complete. Serve.

沙嗲嫩肉草菇粉絲煲
Satay pork neck meat claypot with mung bean vermicelli and straw mushrooms


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