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腊味蒸芽菇Steamed Waxed Meat with Nga Ku

腊味蒸芽菇Steamed Waxed Meat with Nga Ku

【材料】
芽菇200克、1双腊肠、1只腊鸭腿

【调味料】
A:糖1⁄4茶匙、盐1⁄4茶匙、鸡精粉1⁄2茶匙
B:绍兴酒1汤匙

【做法】
1.芽菇削皮切片,加入调味料A,捞匀腌1⁄2小时。(图1-2)
2.腊肠、腊鸭腿川烫滚水后,切片排放在芽菇片上。(图3-5)
3.淋入绍兴酒后,以中火蒸约30分钟即可。(图6)

【Ingredients】
200g Hga Ku (arrowhead), 1 pair Chinese sausages, 1 waxed whole-leg duck

【Seasoning】
A:1⁄4 tsp sugar, 1⁄4 tsp salt, 1⁄2 tsp chicken powder
B:1 tbsp Chinese cooking wine

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【Method】
1. Skinned Nga Ku and cut into slices and then marinate with seasoning A for 1⁄2 hour. (pic 1-2)
2.Blanch Chinese sausages and waxed duck in boiling water and then cut into slices; place on top of Nga Ku. (pic 3-5)
3.Pour in Chinese cooking wine and steam in medium heat for 30 minutes, done. (pic 6)

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