材料A ：
猪手1只、北芪3片、当归5片、玉竹80克、淮山5片、灯蕊草3条、红棗10粒
调味料 ：
蚝油3汤匙、生抽3汤匙、冰糖3粒、鸡精粉1汤匙、绍兴花
雕酒150克、清水适量
做法 ：
1 猪手斩件，放入沸水里川烫去除杂质，洗净备用。（图1-2）
2 药材洗净放入煲内，注入清水煮15分钟后加入猪手。（图3)
3 注入清水至盖过材料，加入半份花雕酒及所有调味料，以小火煮一小时至汁浓稠及肉软即可。（图4-7）
4 熄火后，再淋入半份花雕酒即可。（图8）
INGREDIENTS:
1 pork shank, 3 slices BeiQi, 5 slices DangGui,80g YuZhu, 5 slices HuaiShan, 3 DengXin, 10red dates
SEASONING:
3 tbsp oyster sauce, 3 tbsp soy sauce, 3 pcs rock sugar, 1 tbsp chicken powder, 150g Hua Diao wine, some water
METHOD :
1 Chop pork shank into pieces, blanch in boiling water, wash and set aside. (pic 1-2)
2 Wash all Chinese herbs, boil with adequate water for 15 minutes before add in pork shank. (pic 3)
3 Pour in more water until cover all ingredients, add in half portion of wine and all seasoning, simmer in low heat for 1 hour until gravy reduced
and meat soften. (pic 4-7)
4 Off heat and pour in remaining wine, done.(pic 8)
