詳細做法：
材料[牌子]：
6條 乾枝竹 [fig 1 荃美 元枝腐竹]
8隻 冬菇
8 瓣 蒜頭[切半]
2 粒 紅蔥頭[切件]
600g 燒肉[無骨]
3 條 青蔥[切段]
1 tbsp 芫茜粒
汁料：
1 tbsp 甜醬或紹興酒 [fig 4塔牌]
1 tsp 五香粉 [fig 2小磨坊]
1.5 tbsp 蠔油 [fig 3 李錦記舊裝]
1 tsp 糖
450ml 清雞湯[鹹味] [fig 5史雲生]
芡粉水:
1.5 tbsp 粟粉
2 tbsp 水
1 tsp 老抽
做法：
Ingredient [branding]:
6 Dried bean curd sticks [fig 1China Maid]
8 Shiitake mushroom
8 Cloves of garlic [halfed]
2 Shallots [halfed]
600g Chinese grilled pork [bonless]
3 Green onion [sectioned]
1 tbsp diced coriander
Sauce mixture:
1 tbsp Dipping sauce or Shao Hsing wine[ fig 4 PAGODA HUADIAO]
1 tsp Chinese 5 spices [fig 2 Tomax]
1.5 tbsp Oyster sauce [fig 3 LKK]
1 tsp sugar
450 ml Chicken broth [salted] [fig 5 Swanson]
Thickening:
1.5 tbsp Cornstarch
2 tbsp Water
1 tsp Dark soy sauce
材料[牌子]：
6條 乾枝竹 [fig 1 荃美 元枝腐竹]
8隻 冬菇
8 瓣 蒜頭[切半]
2 粒 紅蔥頭[切件]
600g 燒肉[無骨]
3 條 青蔥[切段]
1 tbsp 芫茜粒
汁料：
1 tbsp 甜醬或紹興酒 [fig 4塔牌]
1 tsp 五香粉 [fig 2小磨坊]
1.5 tbsp 蠔油 [fig 3 李錦記舊裝]
1 tsp 糖
450ml 清雞湯[鹹味] [fig 5史雲生]
芡粉水:
1.5 tbsp 粟粉
2 tbsp 水
1 tsp 老抽
做法：
- 乾枝竹裁剪浸泡3小時，洗淨備用
- 冬菇浸泡調味 －https://youtu.be/5RuqKxmQ99U
- 大火將蒜頭紅蔥頭爆香，加燒肉，冬菇，芫茜粒，青蔥段炒勻
- 加入汁料煮開，轉中火炆10分鐘
- 調味勾芡上碟即可
Ingredient [branding]:
6 Dried bean curd sticks [fig 1China Maid]
8 Shiitake mushroom
8 Cloves of garlic [halfed]
2 Shallots [halfed]
600g Chinese grilled pork [bonless]
3 Green onion [sectioned]
1 tbsp diced coriander
Sauce mixture:
1 tbsp Dipping sauce or Shao Hsing wine[ fig 4 PAGODA HUADIAO]
1 tsp Chinese 5 spices [fig 2 Tomax]
1.5 tbsp Oyster sauce [fig 3 LKK]
1 tsp sugar
450 ml Chicken broth [salted] [fig 5 Swanson]
Thickening:
1.5 tbsp Cornstarch
2 tbsp Water
1 tsp Dark soy sauce
- Dried bean curd sticks trim and soak 3 hours until soft
- mushrooms soak and seasoning - https://youtu.be/5RuqKxmQ99U
- Stir fry the garlic, shallot, pork, mushroom, coriander, green onion over high heat
- Add in the sauce mixture. Simmer for 10 minutes over medium heat
- Season, and thickening the sauce.
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