冬菇炆豬軟骨 Braised Pork Cartilage with Dried Shiitake Mushroom **字幕 CC Eng. Sub**

🟢材料：
豬軟骨700克
冬菇50克
薑、蒜、紅蔥頭 適量
月桂葉 2片
八角 1粒
紹興酒 1湯匙
蠔油 1湯匙
生抽 1湯匙
老抽 1/2湯匙
冰糖 適量
浸冬菇水或熱水 適量

🟢做法：
1️⃣ 冬菇浸泡至軟，浸泡的水留待炆豬軟骨用。
2️⃣ 豬軟骨汆水洗淨，煎至兩面金黃，加入蒜頭、薑片和紅蔥頭爆炒。
3️⃣ 加入冬菇爆炒，再加入月桂葉、八角、紹興酒、生抽、老抽、蠔油、冰糖和浸冬菇水（或熱水）。
4️⃣ 大火燒開約5分鐘，然後轉小火炆約40分鐘即可。

🟢Ingredients:
Pork cartilage - 700g
Dried shiitake mushrooms - 50g
Ginger, garlic, shallots - as needed
Bay leaves - 2 pieces
Star anise - 1 piece
Shaoxing wine - 1 tablespoon
Oyster sauce - 1 tablespoon
Light soy sauce - 1 tablespoon
Dark soy sauce - 1/2 tablespoon
Rock sugar - as needed
Soaked mushroom water or hot water - as needed

🟢Cooking Directions:
1️⃣ Soak dried shiitake mushrooms until soft. Reserve the soaking water for later use.
2️⃣ Blanch and wash the pork cartilage, then pan-fry until both sides are golden brown. Add garlic, ginger, and shallots and stir-fry.
3️⃣ Add shiitake mushrooms and stir-fry. Add bay leaves, star anise, Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, rock sugar, and soaked shiitake mushroom water or hot water.
4️⃣ Bring to a boil over high heat for about 5 minutes, then reduce heat to low and simmer for about 40 minutes. Serve.

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