客家红烧肉焖米粉Hakka Braised Pork Bee Hoon

米粉用冷水洗净泡5分钟捞起备用。（米粉不要泡太久太软，避免烂掉和米香味流失。）Rinse and soak the Bee Hoon in cold water for 5 minutes. Remove and set aside. (The rice noodles should not be soaked for too long or too soft to avoid rotting and loss of rice flavor.)

热上油锅，爆香姜葱蒜，再加入红烧肉炒香。Heat oil in a pan, saute ginger, onion and garlic until fragrant, then add braised pork and saute until fragrant.

加入米粉一半的水量，以大火煮滚。下米粉转小火，盖上锅盖焖煮20分钟或以上至个人喜欢的软度即可调味享用。Add half the amount of water to the Bee Hoon and bring to a boil over high heat. Add in Bee Hoon and turn to low heat, cover the pot and simmer for 20 minutes or more until the softness you like. Season and enjoy.