粉麵
由 CookWhatHK0 次收藏
牛肉麵以冰糖炒糖色，牛肉加香料炆腍後連湯澆在麵上，惹味過癮。
備好配料。
Prepare the aromatics.
鍋中加水，將浸泡了3小時的牛肉切塊放入，加薑片、大葱段、紹興酒和辣椒段。
Add water to a pot; cut the beef (soaked for 3 hours) into chunks and add it with ginger slices, scallion sections, Shaoxing wine and the dried chili.
大火燒滾，撇去浮沫，煮10分鐘。
Bring to a boil over high heat, skim off the foam and cook for 10 minutes.
撈起牛肉塊，用溫水沖洗乾淨。
Lift out the beef and rinse it clean in warm water.
鍋中下油，放入冰糖以細火炒出糖色。
Heat oil in the pot and melt the rock sugar over low heat until it caramelises.
放入牛肉塊炒至變色。
Add the beef and stir-fry until it changes colour.
加入所有香料，以及生抽、老抽、紹興酒和蠔油炒勻。
Add all the spices along with the light soy, dark soy, Shaoxing wine and oyster sauce; stir-fry to coat.
加入滾水煮一小時。
Pour in boiling water and simmer for an hour.
一小時後加入番茄和豆腐（滷水豆腐亦可），加鹽再煮半小時，最後加少許雞粉拌勻，大火收汁。
After an hour, add tomato and tofu (firm braised tofu works well), season with salt and simmer another 30 minutes; stir in a little chicken bouillon powder and reduce the sauce over high heat.
紅燒牛肉完成。
The red-braised beef is ready.
麵條選用手拉寬麵。
Hand-pulled wide noodles are used here.
另起鍋燒水，水滾下麵，再滾時加少許水。
Bring a separate pot of water to the boil, add the noodles, and when it boils again add a splash of water.
再滾後放入青菜，加少許冷水煮滾，麵便煮好。
Once boiling again, add the greens and a little cold water; when it returns to the boil, the noodles are done.
將麵撈入碗中。
Lift the noodles into a bowl.
將燒好的牛肉連湯澆在麵上，拌勻即可享用。
Ladle the braised beef and its broth over the noodles, mix well and enjoy.
