灵芝炖花胶

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从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。 Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.

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1小时以上 | 掌勺(高级)

野生灵芝Glossy Ganoderma

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花胶Fish Maw

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老鸡Free-Range Chicken

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猪肉Pork

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杞子Wolfberries

烹饪步骤

步骤1/5
将野生灵芝、老鸡和猪肉切成小片。Slice the glossyganoderma, free-range chicken and pork.
步骤2/5
将干鱼翅浸泡12个小时,再用姜蒜煲软后备用。Soak thedry fish maw in water for 12 hours, and stew together withgarlic and chives until it turns soft.
步骤3/5
将猪肉和老鸡放入沸水中煮2分钟后放入盅内。Addpork and free-range chicken to boiling water and boil for 2minutes, then put into an earthen pot.
步骤4/5
加入蒸馏水炖6小时。Simmer for 6 hours in distilled water.
最后一步
花胶在起用前2小时放入汤内。Add fish maw in earthenpot 2 hours in advance before ready.