福州红糟南乳焖鸡 Simmered Chicken with Reddish Cheese and Red Grain Wine Residue

材料：1/2 只鸡（450克）甘榜鸡 （斩块），50克黑木耳（浸软，切片），1 ½块南乳，1/2 大匙红糟，3粒蒜瓣（拍扁），5片生姜，250 毫升清水

调味料：1大匙绍兴酒，2大匙麻油，1/2 小匙老抽，1/2大匙生抽，1 ½ 小匙糖

做法：

1. 锅中烧热麻油，爆香姜片和蒜瓣，加入鸡块兜炒香浓至转色。
   


2. 加入黑木耳拌炒一会，然后加入红糟及南乳快手兜炒均匀，注入清水同煮沸。
   


3. 拌入其余调味料，加盖以中火焖煮至入味。最后加入少许粟粉水勾芡，再炒至浓稠即可上碟。
   

Ingredients: ½ nos (450 gram) chicken "kampong" (cut into pieces), 50g Black fungus (soaked, sliced), 1 ½ cubed reddish cheese, ½ tablespoon red grain wine residue, 3 garlic cloves (flatten), 250ml mwater

Seasoning : 1 tablespoon Shaoxing wine, 2 tablespoon sesame oil, ½ teaspoon dark soy sauce, ½ tablespoon light soy sauce, 1 ½ teaspoon sugar.

Method :

1. Heat up sesame oil to fragrant the ginger slices and garlic doves, add in chicken pieces, stir-fry until the chicken pieces colour are changes.
   


2. Add in black fungus pieces, stir-well , add in red grain wine residue and reddish cheese, stir until aromatic or well combined. Pour in water, and bring to the boil.
   


3. Add in the rest of seasoning, stir well. Covered, and simmer over a medium heat until the flavor has been absorbed, thicken the gravy with a little cornstarch solution, stir lightly until almost dry. Dish Up, serve Hot.

福州红糟炒田鸡 Fried Frog with Red Grain Rice Wine Residue

材料：3只（300克）田鸡，2大匙姜茸，1大匙红糟，3大匙黄酒/糯米酒

醃料：1大匙红糟，1大匙黄酒，1/2大匙 生抽

做法：

1. 田鸡洗净，斩块后加入醃料拌均，醃制30分钟备用。
   


2. 锅中烧热2大匙麻油炒香姜茸及红糟，加入醃制好之田鸡拌炒均匀之香浓。
   


3. 最后撒下黄酒，煮沸后改用慢火炬约5分钟至可上碟。
   

Ingredients: 3 nos (300g) frog, 2 tablespoon chopped ginger, 1 tablespoon red grain rice wine residue,3 tablespoon glutinous rice wine.

Marinade: 1 tablespoon red grain wine residue, 1 tablespoon glutinous rice wine, ½ tablespoon light soy sauce.

Method :

1. Rinse frogs, cut into pieces. Season with the marinade well. Marinate for about 30 minutes.
   


2. Heat up 2 tablespoon sesame oil to fragrant the chopped ginger and wine residue. Add in marinated frog pieces, stir-fry till well combined and aromatic.
   


3. Splash in glutinous rice wine, stir well. Then simmer with covered over a low heat for 5 minutes till cooked through. Remove , serve hot.

福州红糟炸鸡翼 Deep-fry Red Grain Wine Residue Chicken

材料：4只鸡翼/鸡翅膀

醃料：1大匙红糟，1/2小匙盐，2大匙黄酒，2大匙绍兴酒

做法：

将鸡翼洗净后抹干水分，加入所有醃料拌均，放置醃制4-6小时，或以上至入味。

锅里烧热适量油，放入醃透的鸡翼以中火炸熟及呈金色即可捞起。沥干食用。

Ingredients: 4 nos chicken wings

Marinade: 2 tablespoon Shaoxing wine, 2 tablespoon glutinous rice wine, 1 tablespoon red grain wine residue, 1 /2 teaspoon salt.

Method :

1. Rinse the chicken wing and pat-dry. Add in marinade, mix well. Marinate for at least 4-6 hours until the flavor was been absorbed.
   


2. Deep-fry the marinated chicken wings over medium high until cooked and golden in colour. Dish up and drained. Serve Hot.

福州红糟焖猪脚Braised Trotter with Red Grain Wine Residue

材料：３００克猪脚，３粒蒜瓣（拍扁），　１大匙红糟，７００毫升清水

醃料：１大匙红糟，１／２大匙生抽

调味料：１／４小匙盐，１　１／２大匙黄酒／糯米酒

做法：

1. 猪脚洗净后斩成小块状，加入醃料拌均，放置醃约２小时。
   


2. 烧热２大匙麻油炒香蒜瓣和红糟，加入猪脚块拌炒一会至香浓。
   


3. 注入清水和调味料同煮沸，改用慢火焖煮约４０－４５分钟至汁料浓稠或猪脚松软为止，最后撒入黄酒继续焖煮２分钟，盛起即可食用。
   

Ingredients: 300 pig's trotter, 3 garlic cloves (flatten), 1 tablespoon red grain wine residue, 700 ml water.

Marinade: 1 tablespoon red grain wine residue, ½ tablespoon light soy saurce.

Seasoning: ¼ teaspoon salt, 1 ½ tablespoon glutinous rice wine.

Method :

1. Rinse the pig's trotter and cut into small pieces. Season with marinade, mix well. Marinate for about 2 hours.
   


2. Heat Up 2 tablespoon sesame oil to sauté garlic cloves and red grain wine residue till fragrant. Add in pig's trotter pieces, stir-fry for a while until aromatic.
   


3. Pour in water and seasoning , bring to the boil. Simmer over a low heat until the sauce is slightly thick, or the pig's trotter pieces are tender. Lastly , splash in glutinous rice wine,stir well, continue to simmer for further 2 minutes. Dish up. Serve Hot.

营养早餐面线汤 Soup of Mee Suah

每天早上一开始就吃热呼呼的米酒面线，可以帮助空着的肚子驱风，产后即可食用。

材料：面线2扎，瘦肉80克（切片），鸡蛋1粒，麻油2汤匙，姜10克（切丝）

调味料：糯米酒1碗，水1/2碗，生抽1汤匙

做法：

1. 锅内倒入麻油略为加热，爆香姜丝，加入瘦肉略炒，倒入调味料煮滚。
   


2. 面线以滚水川烫过，捞起沥干水份，加入上述汤水中煮滚，打入鸡蛋略滚一下即可。
   

贴士：面线不可煮过久，以免过于软绵影响口感。

Ingredients:

2 bunches of MEE SUAH (Fine rice noodle), 80g lean meat (sliced), 1 egg , 2 tablespoon sesame oil, 10g ginger (juliennes)

Seasoning : 1 bowl rice wine,1/2 bowl water, 1 tablespoon soy sauce.

Method :

1. Heat sesame oil in wok, sauté the ginger, then add in meat and stir-fry, and then pour in the seasoning and bring to boil
   


2. Blanch MEE SUAH in boiling water and drain, then soak in the soup, toss in the egg. Done
   

Tips:

MEE SUAH must not over cooked, it will be too soft and does not taste nice.

福州酒糟鸡焖面条Braised Noodles with Wine Residue

材料：100克寿面条，100克鸡肉，200毫升清水

醃料：1大匙红糟，1/2大匙生抽，2匙黄酒

调味料：1/2 大匙生抽，1/4小匙盐，1/2小匙糖，1/2匙老抽

做法：

1. 面条先用沸水烫熟至软，捞起用冷水冲洗一下，沥干备用。
   


2. 鸡肉切片，加入醃料拌均，醃制1小时。
   


3. 锅里烧热2大匙麻油炒香姜片，加入鸡肉拌炒一会，注入清水和调味料煮沸。
   


4. 加入面条拌炒均匀后加盖以大火焖煮4分钟，盛碟即可食用。
   

Ingredients: 100 dried egg noodles, 100 chicken fillet, 200 ml water.

Marinade: 1 tablespoon red grain wine residue, 2 tablespoon glutinous rice wine, ½ tablespoon light soy sauce.

Seasoning: ½ tablespoon light soy sauce, ¼ teaspoon salt, ½ teaspoon sugar,1/2 teaspoon dark soy sauce.

Method :

1. Cook the dried noodles into boiling water until soft. Remove, rinse under cool water, drain well, and keep aside.
   


2. Cut the chicken fillet into slices, season with the marinade, mix well. Marinate for 1 hour.
   


3. Heat Up 2 tablespoon sesame oil in the preheated wok to fragrant the ginger slices, add in chicken slices, stir-fry for a while. Pour in water and seasoning, Bring to boil.
   


4. Blend in cooked noodles. Stir well. Covered and simmer over high heat for about 4 minutes. Dish up and serve hot.

福州燕皮饺FU-CHOU YANPI DUMPLINGS

福州燕皮是将猪瘦肉用木棒捶成肉茸，放入上等甘薯粉，制成薄纸张的片状食品，又称肉燕皮。

成品燕皮色白质香，平滑细润，脆嫩爽口，可切成丝状煮食，是福州特有的风味小吃。

晾干后的燕皮可以长久储存，是回证亲友的佳品。肉燕皮配以其他原料，可做成偏肉燕、太平燕等多种名菜和风味小吃。

扁肉燕是将鲜鱼肉、猪五花肉、虾干、芹菜茎剁成馅；以切成二寸方片的干燕皮包馅,并将燕皮中腰合拢捏紧，使边沿自然弯曲成长春花形，待蒸熟后入开水中煮沸捞起，调入紫菜、芹菜米、虾油、绍兴酒等佐料，注入猪骨汤即成

材料：

适量福州燕皮，150克虾仁（剁碎）

150 克猪肉碎，1棵青葱（切粒）

3000毫升 高汤

调味料：

1/2 小匙盐，1/2 小匙胡椒粉，1/2 小匙麻油，1/2 小匙五香粉，1大匙粟粉，

做法：

1. 馅料：猪肉碎、虾胶、青葱粒及调味料一起拌均。
   
2. 把燕皮剪成适宜片状，然后轻轻沾上少许清水使燕皮柔软后包上少许馅料，并做成饺子形，放置备用。
   
3. 把所有完成后的燕皮饺子排在蒸盘上，以中火蒸约8分钟至熟，盛起加入煮滚的高汤，以少许盐和味精素调味，最后撒入青葱粒即可食用。

Ingredients:
Some Fu-chou Yanpi
150 g shelled prawns (chopped)
150 g minced pork
1 stalk spring onion (chopped)
3000ml chicken broth
Seasoning : ½ teaspoon peeper,1 teaspoon sesame oil,1/2 five spices powder,1/2 teaspoon salt,1 tablespoon cornstarch

Method :

1. To make filing. Mix the minced pork, prawn pasted. Chopped spring onions and seasoning until well combined.
   
2. Cut the "Yan-Pi" into convenient slices, then dip the with a little water lightly until soft. Wrap with some filling and form into dumpling shapes.
   
3. Arrange the "Yan-Pi" dumplings on a heatproof plate, steam over a medium heat for about 8 minutes until cooked.Remove, add into the boiling chicken broth,season with a pinch of salt and monosodium glutamate. Lastly , sprinkle with chopped spring onions. Serve hot.
   

福州薄饼 Fu-Zhou Style Spring Rolls

材料 ：

20片新鲜薄饼皮

2棵生菜，洗净

馅料：

3 大匙油，1 大匙蒜茸

100g 猪肉，切丝

5朵冬菇，浸软，切丝

3颗大蒜，切丝

500g 沙葛，去皮，切丝

1条红罗卜，切丝

100g 虾仁，300g 芽菜

调味料：

1小匙盐，1小匙糖，1小匙胡椒粉。

做法：

1. 烧热油，爆香蒜茸，加入冬菇，大蒜和肉丝炒香，然后加入沙葛、红罗卜和调味料大火炒至软。
   


2. 加入虾仁和芽菜炒均，盛起。
   


3. 摊开春卷皮，铺上生菜，然后放入炒好的料，卷好即可食用。
   

Ingredients :

20 sheets fresh popiah skin

2 stalks local lettuce,washed

Filling:

3 tablespoon oil

1 tablespoon chopped garlic

100g pork, shredded

5 dried mushrooms, soaked and shredded

3 stalk leek,shredded

500 g yam bean (seng kuang) , peeled and shredded

1 carrot, shredded

100 g prawn meat

300 g bean sprout

Seasoning :

1 teaspoon salt, 1 teaspoon sugar,1 teaspoon pepper

Method :

1. Heat up oil, sauté chopped garlic until fragrant. Add in dried mushrooms, leek, pork and stir-fry until fragrant. Add shredded yam bean, carrot are soft.
   


2. Add in prawn meat, beans sprout and stir well. Dish Up.
   


3. Place a piece of lettuce leaf onto spring roll skin, spoon filling to top and roll up neatly. Serve.
   

福州葱段生煎鸡Pan-Fried Chicken with Spring Onion

材料 ：

2只鸡全腿，斩块

50 克猪油，切小粒

3棵青葱，切小段

醃料：

2大匙黄酒/绍兴酒，1大匙生抽，1/2小匙盐，1小匙糖，1 小匙薯粉，少许胡椒粉。

做法：

1. 鸡肉加入醃料拌均腌30分钟。
   


2. 烧热锅放入猪油煎香，加入鸡肉和葱段小火煎至两面金黄色及熟，便可盛起享用。
   

Ingredients A:

2 chicken whole legs, cut into pieces.

50 g pork fat,diced

3 stalk spring onions, cut into strips

Marinade :

2 tablespoon yellow wine / shaoxing wine

1 tablespoon light soya sauce,1 teaspoon sugar

½ teaspoon salt, 1 teaspoon corn flour, dash of pepper

Method :

1. Mix chicken with marinade and marinate for 30 minutes.
   


2. Heat up a wok, pan-fry pork fat until fragrant. Add chicken, spring onion and pan-fry until chicken is golden brown and cooked. Dish Up and serve.

福州鱼丸 Fu-Chou Fish Balls

材料 A：

600克 西刀鱼肉/鲛鱼肉

100 克猪肉碎，3000 毫升高汤/鸡汤

材料 B：

适量芹菜末，适量青葱粒，适量炸葱油

醃料：

1/2小匙胡椒粉，1/2小匙糖，1/2小匙麻油，1/2小匙盐，1 小匙 薯粉

调味料:

1 大匙 薯粉，1粒鸡蛋，1小匙糖，½ 大匙盐，8大匙清水

做法：

1. 把猪肉碎加入醃料拌均，然后用保鲜纸包好，并做成小筒形，放入冰箱冷藏至硬，备用。
   
2. 将鱼肉和调味料一起以搅拌机捣烂成鱼胶，并打至起胶质，盛起备用。
   
3. 把冷藏好的猪肉条切成小粒状，然后用适量鱼胶包囊好，并揉成鱼丸状，浸泡盐水中待用。
   
4. 煮滚一锅沸水，加入少许盐，将完成好的鱼丸放在沸水里烫熟，捞起放置沥干备用。
   
5. 食用时把鱼丸放入高汤中煮一会，盛碗；洒上葱花、芹菜末和葱油即可。
   

Ingredients A:

600 g Mackeral fish fillet, 100 g minced pork, 3000 ml chicken broth

Ingredients B :

some chopped spring onions

some chopped contiental parsley

some fried shallot oil

Marinade :

1/2 teaspoon pepper, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1 teaspoon cornstarch

Seasoning:

1 tablespoon tapioca flour, 1 egg,1 teaspoon sugar,1 teaspoon pepper,1/2 tablespoon salt, 8 tablespoon water

Method:

1. Mix the minced pork with marinade until well combined, then wrap with the cellophane paper and form into cylinder shape,then chill in the fridge until hard.
   


2. Pound the fish fillet and seasoning into the fruit blender until to be smooth fish paste and sticky. Remove and keep aside.
   


3. Cut the cold pork into small dices, then wrap with enough fish paste and form into fish ball shapes, soak them into salted water.
   


4. Cook a pot of boiling water, add in a pinch of salt. Blanch the fish balls into the boiling water until done. Remove and drained.
   


5. Cook the fish balls with chicken broth. Dish out, drizzled with chopped spring onions, chopped continental parsley and fried shallot oil. Serve immediately.
   

福州粟粉筋（蛋燕）Fu-Chou "Dan Yen" Soup

材料：

100 克 小葱头

50 克蒜茸

100 克虾仁

100 克猪肉（切片）

适量芹菜末，适量青葱粒

1500毫升 高汤

蛋燕材料：250克薯粉，1大匙面粉，5粒鸡蛋，1小匙盐，8-10大匙清水

调味料: ½ 大匙盐，1小匙胡椒粉

做法：

1. 蛋燕做法：将蛋燕材料拌成糊状，然后用平地锅烧热后涂抹上少许食油，再用平地锅烧热后涂抹上少许食油,再放入适量面糊，以慢火煎成薄片状至熟，取出，待冷却后切成条状，放着备用。
   
2. 把小葱切片，然后连同蒜茸一起以适量热油爆香呈金黄色，盛起备用。
   
3. 把高汤煮沸，加入调味料、猪肉片和虾仁同煮一会，然后拌入蛋燕，再次煮沸，盛碗，加入芹菜末、炸葱和青葱粒即可食用。
   

Ingredients:

100 g shallots, 50 g chopped garlic,

100 g shelled prawns, 100 g pork meat (sliced),

Some chopped spring onions,

Some chopped contiental parsley,

1500 ml chicken broth

"Dan Yen" Ingredients :

250 g tapioca flour, 1 tablespoon plain flour, 5 eggs, 1 teaspoon salt, 8-10 tablespoon water

Seasoning : ½ tablespoon salt, 1 teaspoon pepper

Method :

1. To make "Dan Yen", mix the "Dan Yen" ingredients until to be smooth batter, and then pour enough batter into preheated greased frying pan, shallow-fry over a low heat until form into thinly slices and cooked. Remove , leave to cool ,then cut into strips. Keep them aside.
   


2. Cut the shallots into slices, then fragrant together with chopped garlic with some hot oil until golden browned. Dish Out, leave aside.
   


3. Bring the chicken broth to a boil, add in seasoning, pork slices and shelled prawns,cook for a moment, then place in the striped "Dan Yen", bring back to the boil. Dish up. Serve with chopped contiental parsley, prefried shallots and chopped spring onions.
   

福州甜酸海参鱼鳔汤 Fu-Chou Sweet and Sour Sea Cucumber Thick Soup

材料：
200 克发好海参（切幼条）
100 克鱼鳔 (浸发，切幼条）
100 克虾仁
100 克猪肉（切幼条）
50 克生姜 (切丝)
2粒番茄（切小块）
2条红辣椒（切小片）
400毫升 高汤

调味料:

4大匙番茄酱,3大匙辣椒酱，1大匙糖，1小匙盐: 1小匙胡椒粉: 1小匙麻油，1大匙绍兴酒

做法：

1. 烧热2大匙油，爆香姜丝后注入高汤，加入调味料同煮沸。
   
2. 将猪肉条用1小匙粟粉拌均，然后放入热汤中煮一会，加入其余材料同煮沸，煮约15分钟，最后用适量粟粉水勾芡，做成羹状即可盛起食用。
   

Ingredients:

200 g soaked sea cucumber (striped)

100 g fish maw (soaked,stripped)

100 g pork (stripped)

50 g fresh ginger (shredded)

2 tomatoes (cut into small pieces)
2 red chiliies (cut into small slices)
400 ml chicken broth

Seasoning :

4 tablespoon tomato sauce,

3 tablespoon chilli sauce,

1 tablespoon sugar,1 tablespoon Shaoxing Wine.
1 teaspoon salt,1 teaspoon pepper,1 teaspoon sesame oil

Method :

1. Heat up 2 tablespoon oil to fragrant shredded ginger. Add in chicken broth and seasoning, bring to a boil.
   
2. Mix the pork strips with 1 teaspoon tapioca flour, then place into the broth and cook for a moment. Add in the rest of ingredients, bring back to a boil, cook for further 15 minutes. Lastly , thicken with some cornstarch solutions until to be thick soup. Remove and serve hot.
   

福州红糟面线 FU-CHOU RED GRAIN WINE MEE-SUA SOUP

材料：

1只甘榜鸡/ 土鸡（斩适宜块状）

150 克生姜

300克面线，300毫升红糟酒/糯米酒

2大匙红糟酒渣，3大匙麻油

1500毫升 高汤/鸡汤

药材料：10 克党参，1大匙杞子，10粒红枣，10克北芪/黄芪

调味料：1小匙盐，1大匙生抽/酱油，1/2 小匙味精素，10克冰糖

做法：

1. 先将高汤和药材料同煮30分钟至出味，取出汤渣，把汤汁留用。
   
2. 锅里烧热麻油，爆香姜片，加入红糟酒渣和鸡肉块拌炒香浓，注入高汤和调味料同煮沸，然后用中火煮约15-20分钟。
   
3. 倒入红糟酒，待再次煮滚后继续煮一会即可。
   
4. 吃法：把面线用沸水煮熟，捞起沥干，放入汤碗中，注入红糟鸡酒和鸡块，即可食用。
   

Ingredients:

1 no Chicken "kampong" (cut into convenient pieces),

150g fresh ginger

300g mee-sua

300ml red grain wine/glutinous rice wine

2 tablespoon red grain wine residue

3 tablespoon sesame oil

1500 ml chicken broth

Herbals :

10g "Dang Shen", 1 tablespoon medlar seeds,10 red dates,10g "bei Qi'

Seasoning : 1 teaspoon salt,1 tablespoon light soy sauce,1/2 tea spoon monosodium glutamate,10 g rock sugar

Method :

1. Cook the chicken broth and herbals for 30 minutes until fragrant. Remove the herbals and retain the herbal soup.
   


2. Heat up the sesame oil in the preheated wok to fragrant the ginger slices. Add in red grain wine residue and chicken pieces, stir-fry briskly until aromatic. Pour in herbal soup and seasoning. Bring to a boil. Reduce to a medium heat, cook for 15-20 minutes.
   


3. Add in the red grain wine, bring back to the boil continue cook for a moment.
   


4. To assemble, cook the mee-sua into boiling water until softened. Remove and drained. Place into a serving bowl, pour in red grain wine soup and chicken pieces. Serve hot.
   

福州鱼丸

福州鱼丸是用鲤鱼、鲨鱼或淡水鱼剁茸，加淀粉搅拌均匀，再包以猪瘦肉或虾等为馅料，制成丸状食物，是富有福州地方特色的风味小吃之一。福州鱼丸是以鱼肉做外皮的带馅丸子，选料精细，制作考究，皮薄均匀，色泽洁白晶亮，食之滑润清脆，汤汁蕈香不腻。

福州紅糟雞塊盒餐‏

材料

• 米飯：480克。
  


• 紅糟雞塊：雞肉100克、油5克。
  


• 煎荷包蛋、蛋1個、油5克。
  


• 炒美國花菜：美國花菜60克、薑2克、油5克。
  


• 油燜茄子：茄子80克、蒜頭2克、油5克。
  

做法

1. 紅糟雞塊：雞肉剁好放入已加了酒調開紅糟中醃 1小時後放入油
   鍋中炸熟即可。
   


2. 煎荷包蛋：蛋去殼打入油鍋，煎至蛋略凝加鹽與味精調味即成。
   


3. 炒美國花菜：美國花菜分好洗淨先放在沸水中燙一下，起油鍋，爆
   香薑絲，放入美國花菜炒，再以鹽、味精調味即成。
   


4. 油燜茄子：茄子洗淨切滾刀塊，放入熱油中炸一下，另起油鍋爆
   香蒜頭再放入茄子炒加入鹽、味精調味即成。
   

福州红糟炒鸡蛋饭

材料】

蛋 3颗
白饭 3碗
葱 2支
蒜末 10公克
姜末 5公克
红糟酱 2大匙

【调味料】

A.米酒 2大匙
B.盐 少许
酱油 2小匙
糖 1小匙
鸡粉 少许
胡椒粉 少许
香油 少许

【做法】

1，蛋打散；青葱洗净、切成葱花，备用。

2，热锅，加入3大匙沙拉油，倒入作法1的蛋液炒熟，盛出备用。

3，重新加热作法2的锅子，以大火爆香蒜末、姜末，再倒入红糟酱炒香，并加入米酒炒至香味溢出，接着放入白饭炒散，再加入调味料B、作法2的蛋与作法1的葱花，快速拌炒至均匀即可。

福州紅糟東坡肉

【材料】
五花肉 600公克
棉繩 5條
青蔥 3支
薑 1塊
辣椒 1條
八角 2顆
月桂葉 3片
紅糟醬 5大匙
水 1000㏄


【調味料】
鹽 少許
醬油 1/2大匙
冰糖 1大匙
米酒 3大匙


【做法】
1.五花肉洗淨、切成方塊狀，再以棉繩綁好，放入滾水中汆燙約5分鐘，備用。
2.青蔥切段；薑切片；辣椒切段，備用。
3.熱鍋，加入2大匙沙拉油，爆香作法2的材料，再放入八角、月桂葉炒香後，盛出備用。
4.取一砂鍋，裝入作法3的材料鋪底，再放入作法1的五花肉，備用。
5.重新加熱作法3的鍋子，放入紅糟醬炒香，再加入水與所有調味料煮滾。
6.於作法4的砂鍋中，倒入作法5的湯汁，先用大火煮滾，再轉小火慢慢燉煮約1小時，至入味即可。

福州燕皮红糟面线 Vermicelli In Fermented Rice Soup And Yan-Pi Dumpling

材料:

A: 福州燕皮2片、肉碎60克，面线1片、姜丝少许，麻油少许
B ： (切茸）马蹄1粒、芹菜、姜少许

调味料
A ：肉汤50克、红米酒1汤匙、红酒糟适量、Maggi 上汤 ½汤匙、盐少许、糖½茶匙
B ：（适量）盐、糖、蛋白、生粉

做法：

1.肉碎拌入调味料B搓至起胶。加入马蹄茸、芹菜茸、姜茸和少许太白粉捞均，打至起胶。

2.福州燕皮铺开，喷少许水使软化，修成圆形做水饺。将肉碎包成水饺

3.把燕皮饺及面线放入沸水，转小火烫之熟，取出面线过冷河沥干备用.

4.麻油爆香姜丝及红酒糟。倒入肉汤、红米酒及调味料煮开。

5.将面线煨煮至入味。盛入碗。燕皮饺质面上。

**当肉馅加入了蔬菜茸后，不可以太大力和过度搅拌肉馅，因为这样会导致蔬菜软化出水，影响口感。

***燕皮饺子要用小火煮熟。大火会将馅料煮得很硬。破坏口感。

Ingredients:
A: 2 pcs Fu-Zhou Yan-Pi, 60 g minced pork,1 bundle vermicelli, ginger (shred finely)
B: (Chopped coarsely all) 1 water chestnut celery,ginger

Condiment :
A : 50 g broth,1 tablespoon red rice wine, red fermented rice, ½ tablespoon Maggi Concentrated chicken stock,spinch of salt,1/2 teaspoon sugar
B : salt ,sugar & egg white

Method :

1. Add condiment B into minced pork. Blend with the hand till cohesive. Add in the chopped ingredients B and little tapioca flour, mix well


2. Moisten the Yan-Pi with a damp cloth and cut into round shape. Wrap up a spoonful of processed minced pork and shape into semi-circle dumpling.


3. Blanch the vermicelli and dumpling in boiling water. Turn to low fire and simmer till cooked. Drain and rinse vermicelli only in cold water.


4. Brown shredded ginger and fermented rice with sesame oil. Add in the broth, red rice wine and condiment, bring to boil. Add in quenched vermicelli, summer briefly and dish out with cooked dumplings as topping.