腊味蒸豆腐Steamed Tofu with Waxed Meat

【材料】
滑豆腐1盒、熏鸭胸肉100克、香菇2朵（泡软）、姜1片、辣椒适量、青葱1棵（切丝）

【调味料】
蚝油2茶匙、上等生抽2茶匙、绍兴酒1茶匙、蒜香油2汤匙、麻油少许

【做法】
1.熏鸭肉预先蒸25分钟，待凉后，撕成细丝备用。香菇切薄片，以少许高汤和鸡精粉蒸10分钟。（图1-2）
2.将姜及红辣椒切丝备用。（图3-4）
3.豆腐放入沸水川烫过，然后切片排碟中。（图5）
4.将熏鸭丝、香菇、姜丝铺在豆腐上，再蒸5分钟。（图6-7）
5.淋入调味料，撒入辣椒丝及青葱丝便可。（图8）

【Ingredients】
1 box soft tofu, 100g smoked duck breast, 2 pcs Chinese mushroom (soaked), 1 slice ginger, 1 red chili, 1 stalk spring onion (chopped)

【Seasoning】
2 tsp oyster sauce, 2 tsp premium soy sauce, 1 tsp Chinese cooking wine, 2 tbsp garlic oil, some sesame oil

【Method】
1.Steam smoked duck breast for 25 minutes, let cool down and tear into strips with hand; cut mushroom into thin slices and steam with some stock and chicken powder for 10 minutes. (pic 1-2)
2.Juliennes ginger and red chili, set aside. (pic 3-4)
3.Blanch tofu in boiling water and then cut into slices and arrange in plate. (pic 5)
4.Spread duck strips, mushroom and ginger over tofu and steam again for 5 minutes. (pic 6-7)
5.Pour in seasoning mixture and sprinkle chili and spring onion on top to serve. (pic 8)