红烧排骨米粉BRAISED PORK CHOPS ON vermicelli

用滚水川烫红萝卜和丝瓜1-2分钟，滴干；接着放入新竹米粉，煮至软后盛出，加入数滴麻油捞均。Blanch carrot and loofah in boiling water for 1–2 minutes. Dish out and put aside. Blanch Xin Zhu Vermicelli with the remaining hot water until soft. Dish out and add a few drops of sesame oil, toss to mix in a bowl.

起锅热油，把姜和当归爆香，然后倒入古龙牌红烧排骨的汤汁，煮至滚。Sauté ginger slices and tong kwai in a hot wok with some oil till fragrant. Pour in gravy from GULONG Stewed Pork Chops and bring to a boil.

加入香菇，焖煮5-6分钟。Add soaked mushrooms and braise for 5–6 minutes.

再加入古龙牌红烧排骨和古龙牌香菜心，并拌入调味料。Add GULONG Stewed Pork Chops and GULONG Brand Pickled Lettuce, stir in seasoning to combine.

将红烧肉和其余材料放在米粉上面，再撒入装饰料即可上桌。Ladle the pork chops mixture onto the Vermicelli. Add garnishing and serve at once.