冬菇肉碎干捞面 Dry Noodle with Minced Meat Mushroom

For Noodle:
150 g Noodle
2 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/2 tsp Sesame Oil
A Dash of White Pepper Powder
Water for cook noodle
Spring Onion For Garnishing
Method:
1) Bring to boil water, add in noodle to cook.
2) Dish out & place in a plate.
3) Well mix noodle with light soy sauce, dark soy sauce, white pepper powder & sesame oil.
4) Spoon 2 to 3 tbsp of Braised Mushroom Meat Sauce on top of the noodle.
5) Sprinkle chopped spring onion for garnishing.

香菇卤肉燥
Braised Mushroom Meat Sauce
Ingredients
300 g minced pork
7 - 8 dried mushrooms
4 - 5 red shallots/small red onions, sliced
100 ml - 120 ml water/chicken stock
Seasonings:
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
some corn flour
* you may add more to your liking
Sauce:
1 tbsp Dark Soy Sauce
1 1/2 tbsp Light Soy Sauce
1/2 tbsp Rock Sugar
Dash of White Pepper
Pinch of 5 spice powder (we don't like it too strong so I only added a pinch)
1 tbsp Rice Wine (I used ginger wine)
Method:
1) Season minced pork with seasonings.
2) Soak mushrooms in water and slice it.
3) In a heated wok, add 1 - 2 tbsp oil, fry sliced shallots until brown and crispy.
4) Add minced meat and stir fry until 70% cooked. Add mushroom and fry till fragrant.
5) Add sauce ingredients (please feel free to adjust according to taste).
6) Add water/chicken stock and simmer on low heat for one hour. Turn off heat and if possible leave the minced meat over night.
7) Heat up again before serving. If a thicker texture is preferred, thicken with a little potato starch solution.