木耳香菇卤排骨 Braised Ribs with Mushroom & Black Fungus
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材料
肉排骨2支（斩半）、香菇8朵（浸泡洗净）、蒜头1粒、木耳80克（浸泡）、水700毫升、红枣5粒
调味料
家之味爱心酱油80毫升、蚝油1汤匙、冰糖15克、绍兴酒1汤匙、黑酱油1茶匙
做法
1 排骨与木耳分别放入沸水中川烫，捞出备用。 （图1-2）
2 热锅下油1汤匙，炒香木耳和香菇。（图3-4）
3 放入排骨、蒜头、红枣和调味料同炒。（图5-6）
4 倒入水，煮滚后转小，卤约40分钟至软即可。 （图7-8）
INGREDIENTS
2 pork ribs (cut into half), 8 pcs Chinese mushroom (soaked & washed), 1 whole garlic, 80g black fungus (soaked),
700ml water, 5 red dates
SEASONING
80ml Kazimi Light Soy Sauce, 1 tbsp oyster sauce, 15g rock sugar, 1 tbsp Chinese cooking wine, 1 tsp dark soy sauce
METHOD
1 Blanch pork ribs and black fungus separately and drain. (pic 1-2)
2 Heat up 1 tbsp oil in wok, sauté black fungus and Chinese until fragrant. (pic 3-4)
3 Add in pork ribs, garlic, red dates and seasoning; stirfry. ( pic 5-6)
4 Pour in water, once boiled, turn to low heat and braise for 40 minutes or until soften, done. (pic 7-8)
