冬菇焖猪脚 Braised Pork Knuckles with Chinese Mushroom

材料：

猪脚 - 1只 （除毛/斩件；抹少许老抽）
冬菇 - 10朵 （泡软；去蒂)
蒜头 - 20瓣 （去皮；略为拍扁）

调味：

黑酱油 - 200毫升
水 - 适量
糖 - 适量
味精，盐 - 少许

做法：

把少许油加热，把蒜头炒香。
加入猪脚煎一下，让其上色。
加入冬菇和调味翻炒均匀。
改用小火继续焖煮至猪脚软了即可。

小明小贴士：

如果汤汁收干了而猪脚还不会软，不要加水。把所有材料盛起改用隔水蒸的方式。
一来不会因为加了水而跑味，二来蒸的过程，不会烧焦。

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Ingredients:

Pork Knuckles - 1pc (remove hair, cut into smaller pieces; rub dark soy sauce over it)
Chinese mushroom - 10pcs (soak till soft, remove the stem)
Garlic - 20 cloves (remove the skin; flatten slightly)

Seasonings:

Dark soy sauce - 200ml
Water - as desire
Sugar - to taste
MSG, Salt - a pinch

Method:

Fry the garlic till fragrance with a bit of oil.
Add in pork knuckles; pan fry for a while.
Put in chinese mushroom and the seasonings, toss and mix well.
Turn down the heat and continue to simmer till the pork knuckles are soft.

Small Ming's tips:

If the gravy is almost dry up but the pork knuckles are still not soft enough;
do not add water! simply dish up them up and steam it until the pork is soft.
Cos adding water will dilute the flavours and taste, and steaming it will prevent the pork from getting charred.