鱼鳔焖家乡豆腐卜Braised Fish Maw with bean curd pockets

将材料A和腌料充份拌匀，做成馅料，分成20份。Mixes ingredients A with marinades as fillings, divide filling into 20 portions.

用剪刀将豆腐卜开小洞，将馅料酿入豆腐卜里。Open cut bean curd pockets and stuff with filling mixture.

烧热两杯炸油，放入酿好的豆腐卜炸至金黄色，捞起备用。Heat 2 cups oil in wok，deep fry stuffed bean curd pockets until golden brown, drain.

留一汤匙油爆香蒜茸、葱段和洋葱，加入豆腐卜和其余材料B炒匀。Keep 1 tbsp hot oil in wok，saute garlic，spring onion and onion until fragrant，toss in stuffed bean curd pockets and remaining ingredients B.

再加入调味料煮滚，用慢火焖至收汁，打芡即可。Add in seasoning and bring to boil；and then simmer in low heat until gravy reduced, thicken with starch and dish out.