【潮州蚝面】Teochew Oyster Noodle

这道面食是回乡每次去潮州餐厅必点的一道面，潮州人喜海鲜入菜，尤其是营养美味的生蚝，潮州蚝煎/蚝烙也是一道非常有名的小吃。

This noodle dish is something I must order every time I go to a Teochew restaurant. The Teochew clan use a lot of seafood in their dishes, especially nutritious and delicious oysters. 

Teochew oyster omelette/Or Chien is also a very famous snack.

材料：
1 把 碱水面条/油面
1/2 杯/10-12 只 中型 生蚝 
5-8 片 里脊肉
1/2 杯 海鲜/鲜虾
一小把 油菜心
1 大勺 红葱头酥/油
1 大勺 猪油渣
1 大勺 蒜末

调味：
1/4 小勺 鸡精/江鱼仔精
1 小勺 蚝油
1 小勺 酱油/鱼露
1.5 杯 高汤/水
1/2 小勺 芡粉 

一点 胡椒粉

Ingredients:
1 handful alkaline noodles/oil noodles
1/2 cup/10-12 medium oysters
5-8 slices tenderloin
1/2 cup seafood/shrimp
A handful of Chinese Mustard green or the green veggies of your choice
1 tablespoon fried shallots/oil
1 tablespoon pork crackling
1 tablespoon minced garlic


Seasoning:
1/4 tsp chicken essence/anchovy essence
1 tsp oyster sauce
1 tsp soy sauce/fish sauce
1.5 cups stock/water
1/2 tsp cornstarch

A little pepper

1. 把海鲜和生蚝加一点点的淀粉抓洗干净，冲洗干净后沥干备用。油菜心洗净切段备用。

2. 里脊肉切片加入一点点酱油，一点点蚝油，一点点胡椒粉，一点点淀粉和一点点麻油腌制十分钟备用。

3.如果用的是生面条，先煮滚大半锅水，把生面条入锅煮大概3分钟后捞出过凉水，沥干备用，这个时候可以在面条里拌入一点点的猪油或食油防粘。 把蒜末剁碎备好备用。

1. Add a little bit of corn starch to the seafood and oysters, rubbed it in and rinse with water, drain and keep aside. Wash the Chinese green mustard/Yau Choy, cut into sections and set aside.

2. Slice the tenderloin, add a little soy sauce, a little oyster sauce, a little pepper, a little starch and a little sesame oil and marinate for ten minutes.

3. If you are using raw noodles, first boil half a pot of water, put the raw noodles into the pot and cook for about 3 minutes, then remove from the pot and rinse with cold water, drain and set aside. you can mix a little bit of lard or cooking oil into the drained noodles to prevent them from sticking together. Chop the garlic and set aside.

4. 锅里热上1小勺食油和1小勺猪油（可用食油代替），把蒜蓉入锅爆香。

5. 把里脊肉片入锅炒散，把高汤加入煮滚后加入海鲜，加入蚝油，鱼露，鸡精调味，如果口重的可以加一点点盐。

6. 把面条和油菜心加入，稍微煮煮后加入生蚝。

7. 把芡粉和大约1/2杯水混匀，喜欢汤汁多一点的可以多一点水。把淀粉水倒入锅里大火煮至汤汁浓稠后，撒上一点点胡椒粉增香即可起锅装盘。

8. 上桌之前加入葱头油和猪油渣即可。

4. Heat 1 teaspoon of cooking oil and 1 teaspoon of lard in a pan, add the minced garlic into the pan and stir-fry until fragrant.

5. Stir-fry the tenderloin slices in the pan, add the broth and bring to a boil, then add the seafood, oyster sauce, fish sauce, and chicken essence to season. you can add a little salt if you like.

6. Add noodles and the green veggie, cook for 1 minute before adding oysters.

7. Mix cornstarch with about 1/2 cup of water. If you like your noodle to be soupy, you can add more water. Pour the starch water into the pan and cook over high heat until the gravy thickens, add a little pepper to enhance the flavor before serving.

8. Add shallot oil and crackling before serving.