冬菇蠔豉燴花膠

材料：
乾冬菇55g，蠔豉70g，乾花膠75g，薑2片，蔥頭2粒，蒜頭3粒
冬菇調味料：
淘大特級蠔油1 1/2湯匙，水2杯，胡椒粉少許
調味料：
淘大金標生抽2茶匙，淘大金標老抽1茶匙
芡汁：
粟粉3/4茶匙，水1湯匙
做法：
1. 花膠用水煲滾後，蓋上煲蓋，熄火，浸發過夜，洗淨切件，用薑蔥水飛水。
2. 冬菇浸發後，洗淨，略搾乾水。
3. 燒熱油，爆香薑片，蔥頭及蒜頭，下蠔豉及冬菇煎香，加冬菇調味料煮滾。
4. 轉小火煮３０分鐘，加入花膠及調味料煮15分鐘，最後埋芡煮滾即可。
*四人份量

Braised Fish Maw with Mushroom and Dried Oyster

Ingredients:
Chinese mushroom 55g, Dried Oyster 70g, Dried Fish Maw 75g, Ginger 2 slices, Shallot 2 pcs, Garlic 3 pcs
Seasoning for Mushroom:
Amoy Premium Oyster Sauce 1 1/2 tbsp, Water 2 cups, Pepper to taste
Seasoning:
Amoy Gold Label Light Soy Sauce 2 tsp, Amoy Gold Label Dark Soy Sauce 1 tsp
Thickening: Corn Starch 3/4 tsp, Water 1 tbsp
Method:
1.Put fish maw to boiling water, cover and heat off. Soak overnight. Rinse and cut the fish maw. Blanch it with sliced ginger.
2.Soak the Chinese mushroom, wash and drain.
3.Heat oil, stir in ginger, shallots and garlic. Add the dried oyster, Chinese mushroom and seasoning for Chinese Mushroom.
4.Switch to low heat and cook for 30 minutes. Add in fish maw & seasoning and cook for 15 minutes. Add in thickening, stir well and serve.
*four servings