Braised Yi Mian (Gravy in Advance)

My eldest can finish everything in the photo!

Ingredient

100gm lean meat, sliced thinly

1 tsp salt

1/2 tsp corn flour

1 tsp shaoxing wine

Dash of white pepper

Sauce

2 tbsp oil

15gm young ginger, sliced

4 cloves garlic, sliced

10gm anchovies, washed and dried with kitchen towel (Made this again without anchovies. We prefer the taste without it.)

3 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp shaoxing wine
1 tsp salt

1/2 tsp brown sugar

750ml water
1 to 2 eggs

2 tbsp corn flour + 4 tbsp water, mix well

Some cabbage (or other vegetable according to your preference)

Method

1) Add salt, corn flour, shaoxing wine and white pepper to meat. Mix well and marinate for 30minutes.

2) Mix soy sauce, oyster sauce, shaoxing wine, salt and sugar from the sauce ingredient. Set aside.

3) Heat oil in pan. When oil is hot, put in garlic and ginger. Stir-fry until you can smell the garlic and ginger fragrant.

4) Add in anchovies. Continue to stir-fry till all are slightly brown (skip this step if not using anchovies).

5) Add in meat. Continue to stir-fry until meat is half cooked.

6) Add in water and soy sauce solution from step (2). Let it boil till bubbling.

7) While the sauce is still bubbling, crack the egg directly into the sauce. Then break the egg up gently and slowly. Give enough time for the egg white to get cooked and form the white streaks.

8) Add in corn flour solution last. Turn heat to low and let it simmer for another 5 minutes. Now the gravy is ready.

9) When it is ready to serve, add your preferred amount of gravy, yi mian and cabbage into sauce pan/pot, simmer until noodle is soften. 

Simmer till noodle is soften