双冬节瓜煲Braised Gourd in Pot

【材料】
节瓜1条（约400克）、冬粉15克（浸软）、肉碎100克、虾米35克、冬菜20克、蒜茸1汤匙、上汤3杯、姜2片、蒜茸2瓣

【调味料】
蚝油1汤匙、生抽1汤匙、鸡精粉1茶匙、盐及胡椒粉少许

【做法】
1.将节瓜去皮及籽切大块；冬菜洗净。（图1）
2.烧热适量油爆香蒜茸、虾米至金黄色取出备用。（图2）
3.镬中余油下姜片爆香，放入肉碎炒至转色及松散，倒入上汤和节瓜煮滚。（图3-5）
4.盛入瓦煲中转小火继续焖煮至瓜呈现透明状。
5.加入冬菜、冬粉和调味料煮2-3分钟，面上撒入爆香的蒜茸和虾米即可上桌。（图6-7）

【Ingredients】
400g hairy gourd, 15g glass noodles (soaked), 100g minced meat, 35g dried shrimp, 20g pickled salted mustard (Dong Cai), 1 tbsp chopped garlic, 3 cups stock, 2 slices ginger, 2 pips garlic (chopped)

【Seasoning】
1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp chicken powder, dash of pepper & salt

【Method】
1.Hairy gourd skinned and seeded and then cut into chunks; wash Dong Cai. (pic1)
2.Saute garlic and dried shrimp with some oil until golden brown, dish out.(pic 2)
3.Add in ginger and saute until fragrant; add in minced meat and stir-fry until loosen, pour in stock and hairy gourd and bring to boil.(pic 3-5)
4.Transfer to clay pot and continue simmer in low heat until hairy gourd become transparent.
5.Add in Dong Cai, glass noodle and seasoning; simmer for another 2-3 minutes; sprinkle fried garlic and dried shrimp on top to serve.(pic 6-7)