材料：
蘿蔔250克
急凍魷魚圈200克
薑2片
唐芹2條
紹酒少許
清湯150毫升

調味料：
糖少許
蠔油1茶匙
老抽半茶匙
生抽半茶匙
麻油少許
粟粉水少許

做法：
1.
蘿蔔削皮，對切，切片。唐芹切粒。切薑絲。滾水加紹酒，加薑絲，魷魚圈汆水，撈起。
2.
煲中爆薑絲，加入蘿蔔，灒紹酒，加清湯150毫升，加糖和蠔油拌勻。蓋上收中火燜15分鐘。
3.
加入魷魚圈，下老抽、生抽、麻油，粟粉芡水收汁。加入唐芹即成。

Braised radish with squid
Ingredients:
Radish 250g
Frozen squid 200g
Ginger 2 slices
Chinese celery 2 pcs
Shao Xing wine little
Chicken broth 150ml

Seasoning:
Sugar Little
Oyster sauce 1 teaspoon
Dark soy sauce ½ teaspoon
Soy sauce ½ teaspoon
Sesame oil Little
Cornstarch water Little

Steps:
1.
Peel radish. Cut in half, then slice radish. Dice celery. Cut ginger in strips. Put Shao Xing wine in boiling water, then put in ginger. Blanch squid.
2.
Fry ginger in pot. Put in radish and pour in Shao Xing wine. Put in chicken broth, sugar and oyster sauce. Stir well. Cover the lid and cook in mid-heat for 15 minutes.
3.
Put in squid, then season with dark soy sauce, soy sauce and sesame oil. Thicken the sauce with cornstarch water. Put in celery.