风栗香菇焖上肉 Braised Meat with Chestnut & Mushroom

材料 ：
前腿连皮猪肉450克、栗子鲜1包（350克）、香菇8朵（浸软）、蒜茸1汤匙、小葱茸1汤匙、姜茸1茶匙
调味料 ：
蚝油2汤匙、生抽2汤匙、海鲜酱½汤匙、糖1茶匙、麻油1茶匙、水3杯（最后下）
做法 ：
① 前腿肉切大块，川烫沸水洗净，备用。（图1-2）
② 烧热2汤匙油，爆香蒜茸、小葱茸、姜茸。（图3）
③ 下调味料炒香，并加入腿肉及香菇拌炒。（图4-5）
④ 注入水和栗子煮滚后，盖上转小火焖煮35-40分钟，至材料够软。（图6）
⑤ 以少许粟粉水勾芡，即可。

INGREDIENTS :
450g pig shoulder with skin, 1 pkt fresh chestnut (350g), 8 pcs Chinese mushroom (soaked), 1 tbsp chopped garlic, 1 tbsp chopped shallot, 1 tsp chopped ginger
SEASONING :
2 tbsp oyster sauce, 2 tbsp soy sauce, ½ tbsp Hoixin sauce, 1 tsp sugar, 1 tsp sesame oil, 3 cups water (add last)
METHOD :
1. Cut meat into chunk pieces and then blanch in boiling water; wash and drain. (pic 1-2)
2. Heat 2 tbsp oil in wok, sauté garlic, shallot and ginger until fragrant. (pic 3)
3. Add in seasoning, sauté until fragrant; toss in meat and Chinese mushroom. (pic 4-5)
4. Pour in water and add in chestnut, once boiled turn to low heat and simmer for 35-40 minutes or until soften. (pic 6)
5. Thicken with some starch, dish out.