3 dried bamboo clams

1 - 2 bunch mee sua

2 - 3 fresh prawns

Side ingredients:

老酒

老酒

花雕

Dried scallop

Deep-fried tofu puff

Fujian glutinous rice wine Shallot oil

Sliced mushroom 1 whole egg

Shredded red onionSeveral podsof snow pea

Pork belly (julienned slices)

Ingredients:

Mazu Mee Sua

Chef Hou

1. PrepareBlanch mee sua in a pot of boiling water. Peel and devein prawns.

Pour oil into a heated wok. Crack egg into the wok. Stir with a spatula until egg spreads and sets to bottom. Cook egg until it turns golden. Place the omelet over mee sua.

Heat the wok and add oil. Add pork belly, red onion and sauté. Throw in dried bamboo clams and all other ingredients. Then, add water, let it simmer to make broth.

Place the mee sua and omelet into the wok. Cook for another 30 seconds. Pour shallot oil and add celery. Add a dash of rice wine and garnish with fried shallot. Serve.

2. Fry egg

3. Cook all ingredients

4. Stir-fry

Steps:

老 酒

Chef Hou’s TipHuadiao cooking wine can be substituted for Fujian glutinous rice wine. Add wine before mee sua is removed from the wok to lock in the aroma!