【材料】
圆豆卜150克、素香酥鸡80克、鲜冬菇4朵（切开2）、红萝卜50克（切小块）、素咸鱼30克、芹菜1小棵
（切段）、姜6片、指天椒2只
【调味料】
生抽1汤匙、素蚝油1⁄2汤匙、胡椒粉1⁄8茶匙、盐1⁄4茶匙、糖1⁄2茶匙、粟米粉1⁄3茶匙、清水1碗、麻油1⁄2茶
匙
【做法】
1.烧热油先炸香素咸鱼，捞起沥油待用。（图1）
2.将所有调味料预先拌匀待用。（图2）
3.锅留油1汤匙爆香姜片、指天椒、芹菜梗。
4.加入圆豆卜、素香酥鸡、鲜冬菇、红萝卜及调味料一起拌煮至汁浓稠，盛入沙锅里，然后加入
素咸鱼，浇上麻油及剩余芹菜即可。（图3-5）
【Ingredients】
150g Round bean curd pocket, 80g crispy mock chicken, 4 fresh mushroom (halved), 50g carrot (cut pieces), 30g mock salted fish, 1
stalk Chinese celery (cut blocks), 6 slices ginger, 2 chili padi
【Seasoning】
1 tbsp oil, 1⁄2 tbsp vegetarian oyster sauce, 1⁄8 tsp pepper, 1⁄4 tsp salt,
1⁄2 tsp sugar, 1⁄3 tsp corn flour, 1 bowl water, 1⁄2 tsp sesame oil
【Method】
1.Deep fry mock salted fish until fragrant, drain. (pic 1)
2.Mix all seasoning in a bowl, set aside. (pic 2)
3.Keep 1 tbsp oil in wok, saute ginger, chili padi and some Chinese celery until fragrant.
4.Add bean curd pockets, crispy mock chicken, fresh mushroom, carrot and seasoning, cook until gravy thicken, shift to clay pot,
top with deep fried mock salted fish, sesame oil and remaining Chinese celery, done. (pic 3-5)
