所需食材
- 细面条200g
- 猪血50g（切块，可省）
- 鸭血50g（可省）
- 豆腐干2块（切条）
- 花生酱2汤匙
- 沙茶酱3汤匙
- 猪骨汤600ml
- 盐½茶匙
- 生抽1汤匙
- 糖½茶匙；配料：豆芽
- 菠菜
- 葱花适量
食材准备
- 猪骨汤熬好备用，各配料分别焯水备用
烹饪步骤
- 沙茶汤底：锅中放猪骨汤烧开，加沙茶酱、花生酱搅匀，加生抽、糖、盐调味，保持微沸。
- 煮面：细面条另锅煮熟，捞入碗中。
- 配料：豆腐干、猪血等配料在汤中烫热，放在面条上。
- 浇汤：舀入热沙茶汤，加豆芽、菠菜、葱花即可上桌。
小贴士
- 沙茶酱是闽南风味的核心，用量决定香味浓淡
- 花生酱让汤底更醇厚，是闽南沙茶面的独特之处
Ingredients
- 200g thin noodles
- 50g pork blood curd (optional)
- 50g duck blood (optional)
- 2 firm tofu pieces (sliced)
- 2 tbsp peanut butter
- 3 tbsp sha cha sauce (沙茶酱)
- 600ml pork bone broth
- ½ tsp salt
- 1 tbsp soy sauce
- ½ tsp sugar; Toppings: bean sprouts
- spinach
- green onion
Preparation
- Prepare pork bone broth in advance. Blanch toppings separately.
Steps
- Broth: Heat stock to a simmer, whisk in sha cha sauce and peanut butter until smooth. Season with soy sauce, sugar and salt. Keep at a gentle simmer.
- Noodles: Boil noodles separately until done. Drain into serving bowls.
- Toppings: Warm tofu, blood curd and other toppings in the broth. Arrange on the noodles.
- Serve: Ladle hot broth over, add bean sprouts, spinach and green onion.
Tips
- Sha cha sauce is the soul of Minnan cooking — quality matters here
- Peanut butter is what makes the broth uniquely rich and nutty
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