莲藕烩腐竹结Braised Lotus Root and Beancurd Knots

Directions

腐竹，又称腐皮或豆腐皮，是煮沸豆浆表面凝固的薄膜，可鲜吃或晒干后吃，是东亚地区常见的食物原料。

Step 1

干腐竹结浸泡温水20分钟至软化。Soak dried bean curd thread knots in warm water for 20 minutes till softened.

Step 2

起锅热油，把姜片爆香后，加入莲藕和黑木耳炒均，注入清水煮沸。Heat oil in a wok and sauté ginger till fragrant, add lotus root and black fungus, stir well. Pour in water and bring to boil.

Step 3

加入麻油辣腐乳，炒均。Add fermented spicy Tofu, stir to mix well.

Step 4

把八角和青葱加入，洒入适量花雕酒，然后再加水晶冰糖和蚝油。Add star anise and spring onion, splash in cooking Hua Tiau wine, sugar crystals and oyster sauce.

Step 5

煮至半途加入腐竹结，焖煮20~30分钟。Halfway through add in softened bean curd thread knots. Braise for 20~30 minutes.

Step 6

跟着加入红烧扣肉，继续焖煮5~6分钟；勾芡后再灒入适量花雕酒以增加香味，盛出。Add in stewed pork sliced to mix. Allow to simmer for 5~6 minutes; thicken with starch and splash in cooking Hua Tiau wine for that extra fragrance. Serve hot.