麦芪人参烧石斑 Braised Garoupa with Ginseng & Herbs

材料 ：
石斑鱼1尾（约600-1000克）、鲜冬菇4粒、冬笋20克、葱2根、生姜15克、大蒜10克、黄酒15毫升、白糖15克、食油200克、鸡汤500克、湿淀粉适量
材料 ：
酱油15克、食盐1茶匙
药材 ：
人参10克、麦冬15克、北芪片30克、陈皮5克
做法 ：
1. 药材做法：将人参、麦冬、北芪片及陈皮洗净，同入砂锅，加入200毫升清水，大火煮滚后，改用小火煎煮半小时，收取药汁及人参、麦冬备用。
2. 石斑鱼除磷、去腮、去内脏洗净，并在鱼身两面斜切十字花刀。
3. 冬菇及冬笋均洗净、切成薄片；葱洗净后1根切段，1根切成葱花，生姜切成细丝，大蒜切片。
4. 将锅置于大火上烧热，放入食油，烧至食油六成热时，放入石斑鱼，煎至鱼皮两面金黄时，捞出沥干油分。
5. 留少许油在炒锅，烧热后加入白糖，炒至枣红色时加入鸡汤、黄酒、药汁、人参、麦冬片、蒜片、葱段及姜丝，烧滚后放入石斑鱼，改用小火煮至鱼肉入味，汤汁变浓。
6. 最后加入冬菇及冬笋，改用大火煮滚后加入调味料，用湿淀粉勾芡即成。

Ingredients：

1 whole Garoupa (about 600-1kg), 4 pcs fresh mushroom, 20g bamboo shoot, 2 stalks spring onion, 15g ginger, 10g garlic, 15ml rice wine, 15g sugar, 200g cooking oil, 500g chicken broth, some starch for thickening
SEASONING :
15g soy sauce, 1 tsp salt
CHINESE HERBS :
10g ginseng, 15g Mak Dong, 30g Bei Qi, 5g Cheng Pi
METHOD :
1. To prepare herbs: Wash the herbs before put all into clay pot, pour in 200ml water, boil in high heat, and then simmer in low heat for 30 minutes, keep the soup, ginseng and Mak dong for later use.
2. Clean and devein the fish, scale body in cross.
3. Wash mushroom and bamboo shoots and then slice thinly; cut 1 stalk spring onion into blocks, another cut into florets; juliennes ginger; slice garlic.
4. Heat oil in wok until 60% hot, put in fish and sear until both side turns golden brown, dish out and drain.
5. Keep some oil in wok, reheat and sauté sugar until caramelised add in chicken broth, wine, herb soup, ginseng & Mak Dong, garlic, spring onion blocks and ginger, once boil, add in fish and simmer in low heat until flavor infused and soup thicken.
6. Toss in mushroom and bamboo shoots, bring to boil again in high heat, season and thicken with starch.