蝦子火腩鮮筍煲 Fresh bamboo shoot with prawn roe in pot

蝦子火腩鮮筍煲


材料:

鮮冬筍肉 4-5両

小唐菜 3両

草菇 2両

火腩 6両

蒜片 2粒

薑 2片

蝦子 1茶匙



獻汁:

水 3/4杯

蠔油 2湯匙

生抽 1湯匙

糖 1茶匙

麻油 1/2茶匙

生粉水 1茶匙



做法:

1.鮮筍去外蒂,修切好,放水中煮10-15分鐘,取出備用.

2.蝦子炒香備用.

3.用瓦煲燒3湯匙油,爆香蒜片及薑,加菜炒片刻,再放入火腩,筍及草菇兜勻.灑下蝦子.

4.倒入獻汁炆5分鐘後埋獻,便成.



Fresh bamboo shoot with prawn roe in pot



Ingredients:

4-5 taels fresh bamboo shoot(peeled)

3 taels pak choi

2 taels straw mushroom

6 taels roast pig

2 pcs garlic (sliced)

2 pcs ginger (sliced)

1 tsp prawn roe



Sauce:

3/4 cup water

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sugar

1/2 tsp sesame oil

1 tsp cornstarch (mix with water)



Method:

1.Peel fresh bamboo shoot,trim and rinse.Blanch in boiling water for 10-15 mins.Remove and cut into chunks.

2.Wash and drain pak choi ,chop roast pig into small pcs,cut the rest of the ingredients.

3.Fry prawn roe until fragrant.

4.In an earthenware pot heat 3 tbsps oil,saute garlic and ginger,fry vegetable for a while,add roast pork, straw mushroom and bamboo ,

sprinkle in prawn roe and mix together.

5.Add sauce and simmer until sauce has reduced by half.

6.Stir in cornstarch mixture to thicken,serve hot.