午餐Lunch 2nd. Day of CNY 2014 February 2, 2014

火锅Steamboat

素菜 Vegetarian
Cabbage(白菜）                                       -Washed & dry it, cut into pieces
Dry Day Lily（金针）                             -Tied a knot, soak in water till soft, washed & dry it
Jew's Ear（云儿）                                   - Soak in water, washed it, break into small pieces
Dry Mushroom（冬菇）                          - Soak it water, washed it and cut into slices
Fried Bean Curd Skin（炸腐竹）
Vermicelli（冬粉）                                   -Soak in water, rinsed & dry it
 Fermented Red Bean Curd（南乳）
Minced Ginger
 Ve-Tsin Gourmet Powder（佛手）
Water
Oil

Saute the Oil with minced ginger, fermented red bean curd till fragrant then add in dry day lily, jew's ear and dry mushroom to stir-fry it.

Add in cabbage continue to stir fry then add in some water and cook till cabbage soft.

Crumbled the fried bean curd skin and add into the pot mix well, then put in vermicelli.

Last add in Ve-Tsin gourmet powder to taste.

猪脚醋 Trotter In Ginger Vinegar
A)
2 nos Pork Trotter
1)  Wash the ingredients A, boil it and rinse it again.Set aside.

B)
Sesame Oil
Sliced Old Ginger

C)
750 ml Black Vineger
750 ml Water
250 gm Rock Sugar
1 pc of Palm Sugar (Gula Melaka)

2)  Saute the ingredient B till fragrant then add in ingredient C and bring to boil until the rock sugar and gula melaka melted.  Add in salt to taste.
   
3)  Put in the pork trotter into the vinegar mixer and boil it for 40 to 45 minutes. Add in salt again if not enough taste.

焖南乳木耳炸鸡

做法：

1）  把鸡肉用五香粉，姜末，蒜末，酱清，盐，南乳，麻油腌至半天。

2）  把腌好的肉锅上面粉，放入油锅里炸至金黄色。

3）  爆香蒜头加入热水，把炸好的肉放入锅里，再加入木耳焖至肉软即可。

4）  在焖约半小时后，我加入了少许的黑酱油和适量的盐。