花菇海参焖烧肉

水发海参300克， 大花菇8朵[浸软]切块， 烧肉300克切块，大地鱼粉1汤匙，葱2条切段， 姜2片，南乳1汤匙，蒜茸1茶匙，八角1粒，蚝油2汤匙，酱油1茶匙，糖1茶匙，上汤4汤匙。
先用姜2片，葱1条煮水，把海参放入煮5分钟，盛起过冷水，沥干，切块备用。烧热2汤匙油爆香酱料，倒入冬菇及烧肉爆透，加入海参和调味品，滚后改用中火焖至汁液剩1/4杯时，即可打献，加葱上碟，面上洒下大地鱼粉即成。

300g soaked sea cucumber, 8 dried flower white mushrooms[ soaked until soft ], 300g roasted pork, 1 tbsp finely chopped plaice, 2spring spring onion, 2slices ginger, 1tbsp fermented taro curd, 1tsp finely chopped garlic,1star aniseed, 2tbsp oyster sauce, 1tsp light soy sauce, 1tsp sugar, 1cup stock. 1tsp caltrop starch, 4tbsps water.

Cook sea cucumber in boiling water with ginger and spring onion for 5 minutes. Rinse with cold water and drain. Cut into pieces.
Heat 2tbsp of oil. Stir fry paste ingredients. Put in mushroom and roasted pork. Stir-fry until done. Add sea cucumber and seasoning. Bring to boil. Simmer over medium heat until 1/4 cup of liquid remains. Thicken with glaze. Place spring onion on top. Sprinkle plaice bits and serve.