🟢材料： 瘦肉 – 250 克 乾米粉 – 2 個（約 100 克） 即食榨菜 – 70 克 紅辣椒 – 2 隻 蔥 – 1 根 生抽 – 1 湯匙+1 茶匙（米粉底味+醃肉） 蠔油 – 1 湯匙 澱粉 – 1/2 湯匙 老抽 – 1 茶匙 糖 – 1/2 茶匙 胡椒粉 – 少許 食油 – 適量 🟢 做法： 1️⃣ 將乾米粉用冷水浸泡 1.5 至 2 小時至軟身，時間不足亦可用溫水浸泡。浸好後抖散，瀝乾水份備用。 2️⃣ 豬肉洗淨後吸乾水份，去除筋膜，先切片再切成肉絲，加入1 湯匙蠔油、1/2 茶匙糖、1 茶匙生抽、1 茶匙老抽、1/2 湯匙澱粉、少許胡椒粉及食油拌勻，醃 30 分鐘。 3️⃣ 將瀝乾水的米粉放入大碗或蒸盤中，加入 1 湯匙生抽及少許食油拌勻，把即食榨菜加入醃好的肉絲中拌勻鋪在米粉上，撒上紅辣椒圈，水滾下鍋，大火蒸 8 分鐘。 ✅請開啓字幕：屏幕右下角👉設定👉CC字幕 Turn on captions in the bottom right corner of the screen： 👉Settings👉CC Captions🔤 🇬🇧 English 🟢 Ingredients: Lean pork – 250 g Dried rice vermicelli – 2 pieces (about 100 g) Ready-to-eat preserved mustard (zha cai) – 70 g Red chili – 2 pcs Spring onion – 1 stalk Light soy sauce – 1 tbsp + 1 tsp (for seasoning vermicelli + marinating pork) Oyster sauce – 1 tbsp Cornstarch – 1/2 tbsp Dark soy sauce – 1 tsp Sugar – 1/2 tsp White pepper – a pinch Cooking oil – as needed 🟢 Cooking Directions: 1️⃣ Soak the dried rice vermicelli in cold water for 1.5 to 2 hours until softened; if short on time, warm water can be used. Loosen the vermicelli after soaking, drain well, and set aside. 2️⃣ Rinse the pork and pat dry, trim off the sinew, slice and then cut into shreds. Add 1 tbsp oyster sauce, 1/2 tsp sugar, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tbsp cornstarch, a pinch of white pepper, and a little oil; mix well and marinate for 30 minutes. 3️⃣ Place the drained rice vermicelli in a large bowl or steaming plate, add 1 tbsp light soy sauce and a little oil, and mix well. Add the ready-to-eat preserved mustard to the marinated pork, mix well, and spread over the vermicelli. Sprinkle with sliced red chili, place in the steamer once the water is boiling, and steam over high heat for 8 minutes. ________________________________________________________________________________________________________________________ 🇮🇩 Bahasa Indonesia 🟢 Bahan-bahan: Daging babi tanpa lemak – 250 g Bihun kering – 2 potong (sekitar 100 g) Sawi asin siap pakai (zha cai) – 70 g Cabai merah – 2 buah Daun bawang – 1 batang Kecap asin ringan – 1 sdm + 1 sdt (untuk membumbui bihun + marinasi daging) Saus tiram – 1 sdm Tepung maizena – 1/2 sdm Kecap asin gelap – 1 sdt Gula – 1/2 sdt Lada putih – secukupnya Minyak goreng – secukupnya 🟢 Cara Memasak: 1️⃣ Rendam bihun kering dalam air dingin selama 1,5 hingga 2 jam hingga lunak; jika waktu terbatas, air hangat dapat digunakan. Setelah direndam, pisahkan bihun, tiriskan dengan baik, dan sisihkan. 2️⃣ Cuci daging babi lalu keringkan, buang jaringan kerasnya, iris lalu potong menjadi suwiran. Tambahkan 1 sdm saus tiram, 1/2 sdt gula, 1 sdt kecap asin ringan, 1 sdt kecap asin gelap, 1/2 sdm tepung maizena, sedikit lada putih, dan sedikit minyak; aduk rata dan marinasi selama 30 menit. 3️⃣ Masukkan bihun yang sudah ditiriskan ke dalam mangkuk besar atau piring kukusan, tambahkan 1 sdm kecap asin ringan dan sedikit minyak, lalu aduk rata. Campurkan sawi asin siap pakai ke dalam daging yang telah dimarinasi, aduk rata, lalu ratakan di atas bihun. Taburi irisan cabai merah, masukkan ke kukusan saat air sudah mendidih, dan kukus dengan api besar selama 8 menit. ________________________________________________________________________________________________________________________ 🇵🇭 Filipino / Tagalog 🟢 Mga Sangkap: Lean pork – 250 g Pinatuyong rice vermicelli – 2 piraso (humigit-kumulang 100 g) Handa nang kainin na preserved mustard (zha cai) – 70 g Pulang sili – 2 piraso Spring onion – 1 tangkay Light soy sauce – 1 tbsp + 1 tsp (para sa pagtimpla ng vermicelli + pagmamantika ng baboy) Oyster sauce – 1 tbsp Cornstarch – 1/2 tbsp Dark soy sauce – 1 tsp Asukal – 1/2 tsp Puting paminta – kaunti Mantika – ayon sa kailangan 🟢 Paraan ng Pagluluto: 1️⃣ Ibabad ang pinatuyong rice vermicelli sa malamig na tubig sa loob ng 1.5 hanggang 2 oras hanggang lumambot; kung kapos sa oras, maaaring gumamit ng maligamgam na tubig. Pagkatapos ibabad, paghiwa-hiwalayin ang vermicelli, patuluin nang mabuti, at itabi. 2️⃣ Hugasan ang baboy at patuyuin, alisin ang matitigas na himaymay, hiwain at gawing pino. Idagdag ang 1 tbsp oyster sauce, 1/2 tsp asukal, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tbsp cornstarch, kaunting puting paminta, at kaunting mantika; haluing mabuti at ibabad sa loob ng 30 minuto. 3️⃣ Ilagay ang pinatuyong vermicelli sa malaking mangkok o platong pang-singaw, idagdag ang 1 tbsp light soy sauce at kaunting mantika, at haluing mabuti. Idagdag ang ready-to-eat preserved mustard sa minarinang baboy, haluin, at ikalat sa ibabaw ng vermicelli. Budburan ng hiniwang pulang sili, ilagay sa steamer kapag kumukulo na ang tubig, at pasingawan sa malakas na apoy sa loob ng 8 minuto. ________________________________________________________________________________________________________________________