当归金针炒肉片Stir-Fried Meat Slices with Dang Gui

【材料】
200克瘦肉（切片或切丝）、2 朵香菇（浸软切丝）、10 克金针（浸软打结）、3 片当归片（浸泡出味）、10 克天香炉

【腌肉片】
2茶匙粟粉、1汤匙生抽、1茶匙麻油

【调味料】
1汤匙香菇蚝油、1茶匙生抽

【做法】
1.将天香炉洗净，加2杯水，用中火煎煮成1杯汤汁，过滤待用。（图1）
2.瘦肉以腌料捞匀置放10分钟，然后泡温油，沥油备用。（图2-3）
3.锅中留少许油爆香香菇，放入金针炒香。（图4）
4.注入天香炉汤汁、瘦肉及当归片（连汁）煮至汁略收干，下调味料兜匀便可。（图5-6）

注：天香炉为一种中药，具有化痰利湿，祛瘀止血，解毒消肿之功效。

【Ingredients】
200g lean meat (sliced), 2 pcs mushroom (soaked & juliennes), 10 dried tiger lily (soaked and knotted), 3 pcs Dang Gui (soaked till soften), 10g Tian Xiang Lu

【Condiments】
2 tsp corn flour, 1 tbsp soy sauce, 1 tsp sesame oil

【Seasoning】
1 tbsp mushroom oyster sauce, 1 tsp soy sauce

【Method】
1.Wash Tian Xiang Lu and then boil with 2 cups of water until reduced to 1 cup Filtered and keep aside. (pic 1)
2.Marinate lean meat slices with condiments for 10 minutes, and then blanch
in warm oil, drain. (pic 2-3)
3.Sauté mushroom with some oil until fragrant, and then toss in dried tiger
lily.(pic 4)
4.Pour in the Tian Xiang Lu soup, lean meats and Dang Gui with soaked water, cook until gravy reduced, season to taste.(pic 5-6)