家乡菜肉煲 Roasted Pork And Vegetable Pot

材料
黄芽白150克（切片）、豆包2片（油炸香）、白果10粒、冬粉10克（浸软）、香菇3朵（浸软切片）、烧肉150克（切块）、蒜茸½汤匙、腐乳2小砖、上汤1½杯
调味料
蚝油1汤匙、生抽1汤匙、鸡精粉1茶匙、盐少许
做法
1 烧热2汤匙油，爆香蒜茸和腐乳，放入烧肉炒香，跟着加入其余材料（除了冬粉）拌炒。（图1-3）
2 注入上汤，盖上焖煮约10分钟。
3 加入冬粉和调味料拌匀，然后盛入瓦煲中，再加热煮2分钟，便可原煲上桌。

INGREDIENTS
150g Chinese cabbage (sliced), 2 pcs gluten (deep fried), 10 pcs Gingko, 10g glass noodles
(soaked), 3 pcs Chinese mushroom (soaked and shredded), 150g roasted pork (cut into pieces), ½
tbsp chopped garlic, 2 small blocks fermented bean curd, 1 ½ cup stock
SEASONING
1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp chicken powder, dash of salt
METHOD
1 Heat 2 tbsp oil in wok, sauté garlic and fermented bean curd until fragrant; and then add in roasted
pork and follow with other ingredients (except glass noodle); stir-fry until well mixed. (pic 1-3)
2 Pour in stock and simmer with lid covered for 10 minutes.
3 Add in glass noodles and seasoning; shift to clay pot and heat up for 2 minutes, done