风生水起 Higher and Higher

【材料】
海参300克（切厚片）、炸鸡爪5只（砍半）、香菇10朵（浸泡）、鱼鳔50克（浸泡至软）、发菜2克（浸泡）、嫩姜5片、蒜茸1茶匙、食油1汤匙、麻油1茶匙、鸡高汤700毫升

【调味料】
胡椒粉1/4茶匙、盐1/8茶匙、蚝油2汤匙、酱油1汤匙、花雕酒1汤匙、白糖1/2茶匙、黑酱油1/4茶匙

【勾芡】
生粉2汤匙、清水2汤匙

【做法】
1.热锅，用2片嫩姜炒海参至香，然后赞入1茶匙花雕酒，盛出置放一旁。
2.把锅洗净，热后加入食油和麻油，倒入调味料，再加香菇和鸡爪炒香后加入鸡汤和海参，焖10分钟，取出海参。
3.加入鱼鳔和发菜，再焖20分钟后才把海参回锅，勾芡后盛出。

【小贴士】海参不必煮过火，如果品质不好，还会溶解于汤汁中，消失无踪。

【Ingredients】
300g sea-cucumber(sliced thickly), 5 pre-fried chicken feet(chopped into halves), 10 dried mushrooms(soaked), 50g dried fish bladder(yi peow,soaked until soft), 2g fatt choy(soaked), 5 slices young ginger, 1tsp chopped garlic, 1tsp oil,1tnsp sesame oil, 700ml chicken stock

【Seasoning】
1/4tsp pepper, 1/8tsp salt, 2tbsp oyster sauce, 1tbsp light soy sauce, 1tbsp Shao Hsing wine, 1/2tsp sugar, 1/4tsp thick soy sauce

【Thickening】
2tbsp sweet potato starch, 2tbsp water

【Method】
1.Heat wok and fry sea-cucumber with 2 slices ginger till fragrant. Splash in 1tsp Shao Hsing wine. Dish out and put aside.
2.Heat a clean wok with oil and sesame oil, add seasoning and put in mushrooms and chicken feet, toss well.
3.Pour in chicken stock and add sea-cucumber. Braise for 10 minutes. Remove the sea-cucumber out of the wok.
4.Add fish bladder and fatt choy. Continue to simmer for 20 minutes. Put back sea-cucumber. Add thickening to the gravy.