冬菇炆豬軟骨 Braised Pork Cartilage with Dried Shiitake Mushroom **字幕 CC Eng. Sub** скачать в хорошем качестве

冬菇炆豬軟骨 Braised Pork Cartilage with Dried Shiitake Mushroom **字幕 CC Eng. Sub**

🟢材料： 豬軟骨700克 冬菇50克 薑、蒜、紅蔥頭 適量 月桂葉 2片 八角 1粒 紹興酒 1湯匙 蠔油 1湯匙 生抽 1湯匙 老抽 1/2湯匙 冰糖 適量 浸冬菇水或熱水 適量 🟢做法： 1️⃣ 冬菇浸泡至軟，浸泡的水留待炆豬軟骨用。 2️⃣ 豬軟骨汆水洗淨，煎至兩面金黃，加入蒜頭、薑片和紅蔥頭爆炒。 3️⃣ 加入冬菇爆炒，再加入月桂葉、八角、紹興酒、生抽、老抽、蠔油、冰糖和浸冬菇水（或熱水）。 4️⃣ 大火燒開約5分鐘，然後轉小火炆約40分鐘即可。 🟢Ingredients: Pork cartilage - 700g Dried shiitake mushrooms - 50g Ginger, garlic, shallots - as needed Bay leaves - 2 pieces Star anise - 1 piece Shaoxing wine - 1 tablespoon Oyster sauce - 1 tablespoon Light soy sauce - 1 tablespoon Dark soy sauce - 1/2 tablespoon Rock sugar - as needed Soaked mushroom water or hot water - as needed 🟢Cooking Directions: 1️⃣ Soak dried shiitake mushrooms until soft. Reserve the soaking water for later use. 2️⃣ Blanch and wash the pork cartilage, then pan-fry until both sides are golden brown. Add garlic, ginger, and shallots and stir-fry. 3️⃣ Add shiitake mushrooms and stir-fry. Add bay leaves, star anise, Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, rock sugar, and soaked shiitake mushroom water or hot water. 4️⃣ Bring to a boil over high heat for about 5 minutes, then reduce heat to low and simmer for about 40 minutes. Serve.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒