發財好市｜髮菜蠔豉炆冬菇｜Braised Shiitake Mushroom with Dried Oyster and Black Moss

🟢材料：
髮菜20克
蠔豉四両(150克)
花菇適量
腩肉300克
生菜1棵
薑、蒜頭適量
紹興酒1湯匙
生抽1湯匙
老抽1湯匙
冰糖1塊
蠔油少許
浸泡冬菇的水適量
雞粉或鮮菇粉適量

🟢步驟：
1️⃣ 冬菇浸軟，蠔豉浸泡5至10分鐘洗淨，髮菜浸泡5分鐘然後放少許油洗淨。
2️⃣ 腩肉洗淨後吸乾水切件，熱鍋下油，爆香腩肉，加入薑和蒜頭爆香。
3️⃣ 再加入冬菇，灒入紹興酒，加入生抽、老抽、冰糖、蠔油，倒入浸泡冬菇的水，小火炆30分鐘。
4️⃣ 加入蠔豉炆中小火炆10分鐘♦，然後下髮菜炆多10分鐘，收汁，勾芡，用灼好的生菜伴碟。
♦備注：片中蠔豉較腍身共炆20分鐘，乾身蠔豉炆的時間要長一些，炆煮時間因應蠔豉狀況調整，購買時可向海味店查詢炆煮時間。

🟢 Ingredients:
Black moss 20g
Dried oysters 150g
Shiitake mushrooms, as needed
Pork belly 300g
Lettuce 1 head
Ginger, as needed
Garlic, as needed
Shaoxing wine 1 tablespoon
Soy sauce 1 tablespoon
Dark soy sauce 1 tablespoon
Rock sugar 1 piece
Oyster sauce, a small amount
Soaking water from dried mushrooms, as needed
Chicken powder or mushroom powder, as needed

🟢Cooking directions:
1️⃣ Soak dried shiitake mushrooms until softened, wash dried oysters after soaking in water for 5 to 10 minutes, wash black moss with a little oil after soaking in water for 5 minutes.
2️⃣ Wash pork belly and cut into pieces, heat the wok with oil, stir-fry pork belly until fragrant, add ginger and garlic and continue to stir-fry until fragrant.
3️⃣ Add soaked shiitake mushrooms, sprinkle Shaoxing wine, add light soy sauce, dark soy sauce, rock sugar, oyster sauce, pour in the water from soaking dried shiitake mushrooms, simmer on low heat for 30 minutes.
4️⃣ Add dried oysters and simmer for another 10 minutes♦, then add black moss and simmer for another 10 minutes, thicken the sauce with cornstarch, and serve with blanched lettuce on the side.
♦Note: The cooking time may vary depending on the texture of the dried oysters. If the dried oysters are softer, simmer for a shorter time (20 minutes). If they are harder, simmer for a longer time. You can consult the "Dried seafood shop" for the recommended cooking time when purchasing dried oysters.

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