鮑魚冬菇炆鵝掌Braised Goose Web with Abalone and Shiitake Mushroom

🟢材料：
鵝掌 4 隻
罐頭鮑魚 6 隻
冬菇 適量
紅蔥頭、蒜頭 適量
薑 1 塊
冰糖 1 塊
紹興酒 1 湯匙
生抽、老抽、蠔油、鹽 少許
雞湯、冬菇水 適量

🟢做法：
1️⃣ 冬菇浸軟，浸冬菇水留用。
2️⃣ 鵝掌放１片薑、1湯匙紹興酒汆水1分鐘。
3️⃣ 爆香薑、紅蔥頭和蒜頭，加入冬菇爆香，灒 1 湯匙紹興酒，加入鵝掌、浸冬菇水、鮑魚、雞湯、生抽、老抽、冰糖、蠔油小火炆 45
4️⃣ 夾出薑片，試味收汁，把食材轉至砂鍋上桌。

🟢Ingredients:
Goose web - 4 pieces
Canned abalone - 6 pieces
Dried shiitake mushrooms - as needed
Shallots, garlic - as needed
Ginger - 1 piece
Rock sugar - 1 piece
Shaoxing wine - 1 tbsp
Light soy sauce, dark soy sauce, Oyster sauce, salt - a small amount
Chicken broth, Soaking water from dried mushrooms - as needed

🟢Cooking Directions:
1️⃣ Soak the dried mushrooms until soft and reserve the soaking water.
2️⃣ Blanch the goose webs in boiling water with 1 slice of ginger and 1 tablespoon of Shaoxing wine for 1 minute.
3️⃣ Sauté ginger, shallots, and garlic until fragrant, add in the soaked mushrooms and stir-fry until fragrant. Pour in 1 tablespoon of Shaoxing wine, then add in the goose webs, canned abalones, mushroom soaking water, chicken broth, light soy sauce, dark soy sauce, rock sugar, oyster sauce, and a pinch of salt. Braise over low heat for 45 minutes.
4️⃣ Remove the ginger slices, adjust the seasoning and thicken the sauce. Transfer the dish to a casserole and serve.

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