名廚名菜名點 Chef Ng’s Recipes

text. 吳永東

吳永東 Profile

有全面廚神之稱，現任溫哥華福聯海鮮酒家行政總廚，曾獲世界中國烹飪大賽金銀銅三項大獎，有國際中國烹飪聯合會十大名廚稱號，現為本雜誌顧問。

中國烹飪歷史悠久，源遠流長。中國菜更是流傳世界，膾炙人口。今期之菜式，乃佐膳佳品。

The art and history of Chinese cooking has long been known to the world for its complexity and culinary skill. Chinese cuisine’s widespread availability makes it one of the most popular cuisines in the world.

材料	900 g小牛後腿肉（連皮） 100 g 豬骨肉 100 g 老雞肉 1磅籚筍，洗淨，去頭甘筍一條、熟油、紹酒、醬油、味精、白糖、精鹽、桂皮、八角、花椒、蔥、姜、鮮湯、芝麻油各少許

做法	將帶皮的小牛肉下開水鍋燙透撈出，放入鮮湯鍋里加調料煮熟撈出，裝入熊掌模具，用白紗布包好，壓緊，成形後邊同熊掌模具放入湯盆。將豬骨肉、老母雞肉去血水，放入湯盆內加入鮮湯和各種調料，上屜蒸３小時。將小牛肉下屜後，除去紗布，扣在擺好菜心的大盤子中央，即呈熊掌狀。再用原湯勾芡，打入明油，淋入芝麻油澆在熊掌狀的小肉上即成。

Ingredients

Method

900 g Beef Shank
100g Pork Loin
100g Fowl meat
1 lb. Asparagus spears
Seasoning for stock: 1 carrot, 1 tsp. each of cooking wine, soy sauce, sugar, sesame oil, star anise and Szechuan peppercorn. Plus: 1 stalk of green onion, 4 slices of ginger, 2 cinnamon barks; 3 cups of water.
For sauce: 1 tbsp. of corn starch and 2 tbsp. of water

1. Put water and half of the seasoning in a medium pot, add in beef shank, bring to a boil, cook for 15 minutes over medium heat. Remove beef and wrap tight with gauze cloth.
2. Blanch pork and chicken meat, remove and put into 1/.
3. Add remaining ingredients and place a steamer-stand inside.
4. Place wrapped beef shank on steamer and steamed for 3 hours on medium heat.
5. Blanch Asparagus, place on a platter.
6. Remove beef shank from pot; unwrap and place on top of Asparagus.
7. Drain stock and return to small saucepan, bring to a boil. Mix cornstarch and water, slowly add into stock, stir well and pour onto Shank. Ready to serve.

回目錄

KWONG FUNG GROUP