腊味芽菇煲 Claypot Waxed Meat with Nga Ku

【材料】
芽菇仔/芽菇300克（切片）、腊肠1对、腊鸭腿1只、腊肉60克、木耳30克（泡软撕小片）、南乳2砖、蒜茸1汤匙、水800公升
【调味料】
生抽2汤匙、蚝油1汤匙、糖1茶匙、鸡精粉1茶匙、绍兴酒1汤匙（最后下）
【做法】
1. 将腊鸭腿皮脂油切除，与其他腊味一起川烫沸水洗净备用。（图1-2）
2. 烧热1汤匙油，中火爆香蒜茸、南乳，加入木耳和芽菇仔炒香。（图3-4）
3. 放入腊味和水及调味料，煮滚后盖上转中小火焖煮约40-45分钟至材料够软。（图5-6）
4. 最后以少许粟粉水勾芡后，灒入绍兴酒便可。（图7）

【Ingredients】
300g baby Nga Ku or Nga Ku (arrowhead, sliced), 1 pair Chinese sausages, 1 waxed whole-leg duck, 60g waxed meat, 30g balck fungus (soaked and tear into small pieces), 2 blocks red fermented beancurd, 1 tbsp chopped garlic, 800ml water
【Seasoning】
2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp chicken powder, 1 tbsp Chinese cooking wine (add last)
【Method】
1. Remove the skin and fat of waxed duck meat, and then blanch with boiling water, drain. (pic 1-2)
2. Heat 1 tbsp oil in wok, sauté garlic and red fermented bean curd until fragrant, toss in black fungus and Nga Ku. (pic 3-4)
3. Add in waxed meat, water and seasoning, once boiled, cover with lid and simmer in low heat for 40-45 minutes or until waxed meats soften. (pic 5-6)
4. Thicken with light starch and drizzle in wine and serve. (pic 7)