Braised wood fungus with minced pork and preserved plums

Nilagang Sea Cucumber sa Dahon ng Tea
Braised Sea Cucumber with Tea Leaves
茶香海參

Sangkap	Ingredients
240g tuyong Wu Shek sea cucumber 160g laman ng baboy (brisket) 160g berdeng gulay 20g tuyong hipon 40g taba ng manok 40g dahon ng Iron-Buddha tea tamang dami ng luya at dahon ng sibuyas tamang dami ng alak	240g dried Wu Shek sea cucumber 160g pork brisket 160g green vegetable 20g dried shrimp 40g chicken fat 40g Iron-Buddha tea leaves adequate ginger and green onion adequate Shaoxing wine

Pamamraan

Ibabad ang sea cucumber tatlong araw bago gamitin, budburan ng luya, dahon ng sibuyas at alak. Hiwain sa maliliit na piraso at itabi
Ibabad ang tuyong hipon. Hiwain ang laman sa maliliit na piraso. Igisa ang tuyong hipon at laman kasama ng taba ng manok at haluan ng tubig para makagawa ng sabaw. kapag luto na, ilagay ang dahon ng tea at pakuluan ng 5 minuto
Ilaga ang sea cucumber sa sabaw hanggang lumambot. Ihain ng may nalutong gulay

Method

Presoak the sea cucumber 3 days ahead of time, blanch it with ginger, green onion and wine, then cut it into small pieces. Set aside.
Soak the dried shrimps. Cut the brisket into smaller pieces. Stir fry the dried shrimps and the brisket with chicken fat, then add water to make soup. When the soup is done, put in the tea leaves and let it simmer for about 5 minutes.
Braise the sea cucumber with the soup until tender. Serve with cooked vegetable to serve.

Ingredients

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