卤味冬菇油豆卜Spiced Mushroom & Tau Pok

【材料】
干冬菇100克、圆油豆卜15个、红辣椒1只、西兰花150克（切小朵川烫）
【调味料】
生抽3汤匙、老抽1小匙、香菇精1小匙、水1 1⁄2 碗、麻油1小匙
【卤汁材料】
花椒5克（拍碎）、桂皮10克、八角2粒、草果2个、陈皮5克、冰糖5克、姜片15克
【做法】
1. 将干冬菇浸软，洗干净去蒂待用。
2. 把部分卤味材料放入卤包袋里。（图2）
3. 烧热锅加入1大匙油炒香姜片和冬菇，加入水和卤包袋材料一起煮至沸，改用小火煮至散发出香气。（图3）
4. 加入调味料和油豆卜煮至汁浓稠，拌入西兰花即可熄火。（图4-5）

【Ingredients】
100g Chinese mushroom, 15 pcs round shape Tau Pok, 1 red chili, 150g broccoli (cut into florets and blanced)
【Seasoning】
3 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp mushroom granule, 1 1⁄2 bowl water, 1 tsp sesame oil
【Spice Ingredients】
5g Chinese peppercorn (crushed), 10g cinnamon, 2 star anise,
2 Cao Guo, 5g dried tangerine, 5g rock sugar, 15g ginger slices
【Method】
1. Soak Chinese mushroom until soften, drain.
2. Place some of the spices ingredients in a cloth bag.(pic 1)
3. Heat oil in wok, sauté ginger until fragrant, add in Chinese mushroom, stir-fry briefly, pour in water and spices bag, once
boiled, simmer in low heat until aromatic.(pic 3)
4. Add in seasoning and Tau Pok, continue cooking until gravy thicken, toss in brocolli and mix well, turn off heat.(pic 4-5)