猪手焖豆腐卜Braised Pork Shank with Tofu pocket

【材料】
猪手1⁄2只（斩块）、豆腐卜10粒、冬菇8朵、姜6片、蒜头5瓣（打扁）、水1.5公斤

【调味料】
生油1汤匙、老抽1汤匙、蚝油1汤匙、糖1⁄2茶匙、鸡精粉1茶匙

【做法】
1.猪手以沸水川烫洗净；豆腐卜用沸水川烫过冬菇浸软。（图1-2）
2.热油1汤匙爆香姜及蒜头，放入调味料炒香。（图3）
3.加入猪手翻炒后跟着下冬菇拌炒。（图4-5）
4.倒入水煮滚后，转小火继续煮40分钟至猪手软。
5.加入豆腐卜焖煮10分钟后便可。（图6）

【Ingredients】
1⁄2 portion of pork shank, 10 pcs tofu pocket, 8 pcs Chinese mushroom, 6 slices ginger, 5 pips garlic (smashed), 1.5 litre water

【Seasoning】
1 tbsp each of soy sauce, dark soy sauce, & oyster sauce, 1⁄2 tsp sugar, 1 tsp chicken powder

【Method】
1.Blanch shank in boiling water and wash; blanch tofu pockets and soak Chinese mushroom until soften.(pic 1-2)
2.Heat 1 tbsp oil in wok, sauté ginger and garlic until fragrant, toss in seasoning. (pic 3)
3.Add in mushroom and follow with shank. (pic 4-5)
4.Pour in water and bring to boil before turn to low heat and simmer for 40 minutes or till meat soften.
5.Add in tofu pockets; continue cooking for another 10 minutes, done. (pic 6)