香菇醉扒鱼鳔Braised Fish Maw with Mushroom & Wine

【材料】
炸过鱼鳔150克（浸软）、香菇10朵（浸软）、上汤500毫升、小白菜150克、绍兴花雕酒1汤匙

【调味料】
蚝油1汤匙、鸡精粉1/2茶匙、上汤鲍汁1汤匙、绍兴花雕酒3汤匙、生抽1汤匙、麻油1茶匙、粟粉水适量（勾芡）

【做法】
1.将鱼鳔以沸水煮5分钟，捞起用冷水冲洗过，剪成小片。（图1）
2.烧热1汤匙油，倒入调味料炒香，放入香菇拌炒。（图2-3）
3.倒入上汤及鱼鳔煮滚后转小火焖煮10分钟。（图4）
4.以适量粟粉水勾芡后，再灒入1汤匙绍兴花雕酒兜匀增加香味盛入碟上。（图5）
5.小白菜洗净后，以滚水及1汤匙油、糖川烫熟，捞出沥干排在碟边即可。（图6）

【Ingredients】
150g fried fish maw (soaked), 10 pcs Chinese mushroom (soaked), 500ml stock, 150g Xiao Bai Cai, 1 tbsp Shao Xing Chinese cooking wine

【Seasonings】
1 tbsp oyster sauce, 1/2 tsp chicken powder, 1 tbsp abalone stock, 3 tbsp Shao Xing Chinese cook-ing wine, 1 tbsp soy sauce,1 tsp sesame oil, some starch for thickening

【Method】
1.Boil fish maw in boiling water for 5 minutes and then rinse in cold water; cut into small pieces.(pic 1)
2.Heat up 1 tbsp oil in wok, sauté seasoning until fragrant; and then toss in mushroom.(pic 2-3)
3.Pour in stock and fish maw, once boil turn to low heat and simmer for 10 minutes.(pic 4)
4.Thicken with starch and then drizzle in 1 tbsp Shao Xing Chinese cooking wine and dish out.(pic 5)
5.Wash Xiao Bai Cai and blanch in boiling water with 1 tbsp of oil and sugar; drain and arrange around the dish.(pic 6)