塘酒芥兰 Wine Braised Gailan

材料 ：
香港芥兰400克、子姜1小块（剁碎）、云耳3朵（浸泡）、枸杞少许（浸泡）
调味料：
黄洒4汤匙、绍兴花雕酒1汤匙、蚝油1茶匙、生抽½茶匙、鸡精调味½茶匙、糖½茶匙
做法 ：
1 香港芥兰去除硬梗和丝，放入沸水中川烫好备用。（图1）
2 镬内热少许油，倒入香港芥兰炒匀，加入少许盐、生抽及鸡精调味，捞起备用。（图2-4）
3 另在镬内少许油，爆香姜粒，加入云耳及枸杞拌炒，最后注入花雕酒及黄酒煮至滚，以少许盐和糖调味。（图5-8）
4 拌入少许生粉水勾芡，即可盛起淋在香港芥兰上即可。

INGREDIENTS:
400g Hong Kong Kailan, 1 small piece young ginger (chopped), 3 pcs black baby fungus (soaked), some
Gou Qi (soaked)
SEASONING:
4 tbsp yellow rice wine, 1 tbsp Hua Diao wine, 1 tsp oyster sauce, ½ tsp soy sauce, ½ tsp chicken
powder, ½ tsp sugar
METHOD :
1 Remove old strings og Kailan, blanch in boiling water and drain. (pic 1)
2 Heat some oil in wok, stir-fry Kailan with dash of salt, soy sauce and chicken powder, dish out.
(pic 2-4)
3 Heat some oil in another wok, sauté ginger until fragrant, toss in baby fungus and GouQI, and
then pour in both wine and bring to boil; season with dash of salt and sugar. (pic 5-8)
4 Thicken with some starch and pour gravy over Kailan to serve.