🟢材料：
冬菇 100 克
生菜 適量
蒜頭 3 瓣
薑 適量
蠔油 2 湯匙
紹酒 1 湯匙
冰糖 1 小塊
鹽、糖、雞粉、澱粉水、油 適量
🟢做法：
1️⃣ 冬菇浸軟，保留浸泡冬菇的水備用。
2️⃣ 熱鑊下油，爆香薑和蒜頭，爆至微黃後灒入1湯匙紹酒，蓋上鍋蓋焗15秒。如果覺得熱鑊灒酒有難度，可以先倒入冬菇浸泡水，再灒酒。加入冬菇、冰糖、2湯匙蠔油，喜歡濃味者可加適量雞粉，用中火炆約30分鐘。
3️⃣ 生菜洗淨焯水，瀝乾水分，放在碟底備用。
4️⃣ 冬菇試味後加適量鹽調味，收汁勾芡，倒在生菜上即可。
🟢Ingredients:
Dried shiitake mushrooms - 100 grams
Lettuce - as needed
Garlic - 3 cloves
Ginger - as needed
Oyster sauce - 2 tablespoons
Shaoxing wine - 1 tablespoon
Rock sugar - 1 small piece
Salt, sugar, chicken powder, starch water, oil - as needed
🟢Cooking Directions:
1️⃣ Soak the shiitake mushrooms until they are soft, and reserve the water.
2️⃣ Heat the wok and add some oil. Stir-fry the ginger and garlic until slightly browned, then add 1 tablespoon of Shaoxing wine and cover the wok for about 15 seconds. If you find it difficult to add the wine to the hot wok, you can add the shiitake mushroom soaking water first, and then add the wine. Add the shiitake mushrooms, rock sugar, 2 tablespoons of oyster sauce, and chicken powder. Braise over medium heat for about 30 minutes.
3️⃣ Blanch the lettuce in boiling water, drain and set aside on a plate.
4️⃣ After tasting the mushrooms , add salt to taste. Thicken the sauce with cornstarch slurry, and pour it over the lettuce.
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