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.

主料
野生灵芝Glossy Ganoderma适量	花胶Fish Maw适量	老鸡Free-Range Chicken适量
猪肉Pork适量	杞子Wolfberries适量

灵芝炖花胶的做法，共5个步骤

1/5. 将野生灵芝、老鸡和猪肉切成小片。Slice the glossy

ganoderma, free-range chicken and pork.

2/5. 将干鱼翅浸泡12个小时,再用姜蒜煲软后备用。Soak the

dry fish maw in water for 12 hours, and stew together with

garlic and chives until it turns soft.

3/5. 将猪肉和老鸡放入沸水中煮2分钟后放入盅内。Add

pork and free-range chicken to boiling water and boil for 2

minutes, then put into an earthen pot.

4/5. 加入蒸馏水炖6小时。Simmer for 6 hours in distilled water.

5/5. 花胶在起用前2小时放入汤内。Add fish maw in earthen

pot 2 hours in advance before ready.

小窍门

BRAISED FISH MAW WITH GLOSSY GANODERMA

来自：北京丽思卡尔顿酒店二层 玉中餐厅