a:
Pork lard 2 tbsp
Mi tai mu noodles 300 g
Dried shrimp 5 g
Shredded carrot 35 g
b:
Stock 100 g
Salt 1/4 tsp
Sugar 1/2 tsp
Soy sauce 1 tbsp
White pepper a pinch
Fried shallots to taste
c:
Bean sprouts 90 g
Garlic chives, cut into lengths, 35 g
Method:
1. Heat the lard in a wok and fry the dried shrimp until fragrant.
2. Add the shredded carrot and stir briefly — it does not need long.
3. Add all the seasonings from group b and stir. You can also add the fried shallots at the end instead, if you prefer.
4. Add the group c ingredients and stir. By now the stock will have cooked away, and it is ready.
5. Plate up and scatter over a little more fried shallot — it makes all the difference.