發財好市 Braised Dried Oyster With Black Moss

🟢材料：
燒肉280克
蠔豉100克
乾冬菇50克
髮菜20克
冰糖20克
薑10克
蒜頭30克
紅蔥頭3粒
蠔油1湯匙
紹酒1湯匙
老抽1湯匙
生菜 適量

🟢步驟：
1️⃣ 將乾冬菇洗淨，浸泡在水中約3至4小時，直至軟化, 將浸泡過的乾冬菇水留下備用。
2️⃣ 將髮菜浸泡在水中一會，待軟化後洗淨，再加入少許油拌勻洗淨, 瀝乾。
3️⃣ 將蠔豉洗淨，浸泡約5分鐘，洗淨備用。
4️⃣ 熱鍋下油，爆香蒜頭至微黃，加入葱頭和薑，爆香，放入燒肉，炒至兩面微黃，加入一湯匙紹酒，放入冬菇、蠔豉、浸冬菇的水、冰糖、一湯匙蠔油和一湯匙老抽，小火炆煮約30分鐘。
5️⃣ 試味後將髮菜分開一箸箸加入髮菜，再炆煮約10分鐘。勾薄芡，生菜伴碟上桌。

🟢Ingredients:
Roast pork - 280g
Dried oysters - 100g
Dried shiitake mushrooms - 50g
Black moss - 20g
Rock sugar - 20g
Ginger - 10g
Garlic - 30g
Shallots - 3 bulbs
Oyster sauce - 1 tablespoon
Shaoxing wine - 1 tablespoon
Dark soy sauce - 1 tablespoon
Lettuce - as needed

🟢Cooking Directions:
1️⃣ Rinse the dried shiitake mushrooms and soak in water for approximately 3 to 4 hours until they become soft. Reserve the soaked mushroom water.
2️⃣ Soak the black moss in water for a while until soft, wash thoroughly, and mix with a small amount of oil. Drain and set aside.
3️⃣ Rinse the dried oysters and soak in water for approximately 5 minutes. Wash thoroughly and set aside.
4️⃣ Heat the wok with oil and sauté the garlic until it turns slightly yellow. Add in the shallots and ginger and sauté until fragrant. Add the roast pork and stir-fry until both sides are slightly brown. Pour in a tablespoon of Shaoxing wine, and add in the soaked shiitake mushrooms, dried oysters, the reserved mushroom water, rock sugar, 1 tablespoon of oyster sauce, and 1 tablespoon of soy sauce. Simmer over low heat for about 30 minutes.
5️⃣ Taste the broth and add the black moss. Simmer for another 10 minutes. Thicken the broth with cornstarch slurry and serve with lettuce on the side.

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