Lor Mee (Foochow style)

Ingredient:

- Bamboo shoots 2 pcs (Sliced)
- 1 pc Cuttlefish (Sliced)
-  500g Pork belly (Sliced)
- 1 pack enoki mushroom
- 30 pcs dried black fungus (sliced)
- 4 clove garlic
- 500g Yellow mee (Flat type)
- 10 tbsp tapioca starch
- 4 eggs


Seasoning:

- 5 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp salt
- 4 tsp light soy sauce
- 1 tbsp chicken stock powder

Method:

1) Fry garlic till fragrant and fry cuttlefish till fragrant
2) Fry meat till almost cook, add in mushroom and black fungus and fry
3) add in bamboo shoot and fry till cooked
4) Add in 4.5 liter water and boil for 40 mins
5) Add in tapioca starch with water and stir in the soup till gluey
6) Beat 4 eggs and stir in continue to boil for another 10 mins

Optional:
- Black Vinegar