金华富贵炖元白 Braised Chinese Cabbage

【材料】
黄芽白400克、香菇2朵（泡软切丁）、金针30克（泡软打结去除硬蒂）、虾米30克（泡软）、金华火腿80
克、腊肉80克、高汤600公升、青葱粒1汤匙
【调味料】
鲍鱼汁1汤匙、绍兴酒1大汤匙（最后下）、适量粟粉水勾芡
【做法】
1. 将金华火腿切粒；腊肉切小块备用。（图1-2）
2. 烧热1汤匙油爆香虾米，放入腊肉、金华火腿及香菇炒香盛起备用。（图3-5）
3. 黄芽白洗净，放入滚水中煮软，捞出沥干水份放入砂锅中。倒入高汤，加入金针、炒料及调味料煮
滚，加盖转中小火炖煮半小时至黄芽白菜软透。（图6-8）
4. 勾芡后，淋入绍兴酒及青葱粒便可上桌。

【Ingredients】
400g Chinese cabbage,2 pcs Chinese mushroom (soaked and diced), 30g dried tiger lily 9soaked and knotted), 30g
dried shrimp (soaked), 80g Jin Hua ham, 80g Chinese sausage, 600ml stock, 1 tbsp chopped spring onion
【Seasoning】
1 tbsp abalone sauce, 1 tbsp Chinese cooking wine (add last), some starch for thickening
【Method】
1. Dice Jin Hua ham and chinese sausage. (pic 1-2)
2. Heat 1 tbsp oil in wok, sauté dried shrimp until fragrant, toss in ham, sausage and mushroom, fry well and dish out. (pic 3-5)
3. Blanch Chinese cabbage in water until soften, drain and shift to clay pot, pour in stock, add in tiger lily, stir-fried
ingredients and seasoning; once boiled, cover with lid and simmer in low heat for 1⁄2 hour until Chinese cabbage
cooked through. (pic 6-8)
4. Thicken with starch and drizzle in wine, sprinkle spring onion on top to serve.