滋补猪尾汤 Braised Herbal Pig’s Tail

材料：
猪尾460-500克（斩件汆烫）、鸡高汤1公升、海参
200克（切厚块）、香菇6朵（浸泡）、花雕酒2汤匙
调味料A：
蚝油1汤匙、酱油1汤匙、胡椒 粉½茶匙、白糖½茶匙
调味料B：
鸡精粉½茶匙、盐和糖适量
药材：
党参20克、玉竹30克、黄耆5克、熟地4克、甘草
2克、红枣5粒
做法：
1 用中火把煲加热，然后放入药材炒1-2分钟。
2 倒入花雕酒爆一 爆，然后放入汆烫过的猪尾
和香菇，再倒入高汤。
3 煮至滚后转慢火焖40分钟，这时加入海参，再
煮15分钟，调昧即可。

Ingredients:
460-500g pig’s tail(chopped & blanch), 1 litre
fresh chicken stock, 200g sea-cucumber (sliced
thickly), 6 dried Chinese mushrooms(soaked),
2tbsp Huatiau wine
Seasoning A:
1tbsp oyster sauce, 1tbsp light soy sauce, ½tsp
pepper, ½tsp sugar
Seasoning B:
½tsp chicken stock granules, salt and sugar
to taste
Herbs:
20g tong sum, 30g yuk chok, 5g pak kei, 4g
sooktei, 2g liquorice(kam choe), 5 red dates
Method:
1 Heat saucepot over medium heat. Add in
herbs and fry for 1-2 minutes.
2 Sprinkle in Huatiau wine and allow to sizzle
for a while.Put in blanched pig’s tail and
mushrooms then pour in fresh chicken stock.
3 Bring to boil then reduce the heat and simmer
for 40 minutes. Add in sea-cucumber and
cook for an extra 15 minutes. Add seasoning
to taste.