冬菇肉燥飯 Braised pork and mushrooms on rice
咁耐無得去台灣，相信大家都好掛著台灣嘅肉燥飯，不如做一個經典的香菇肉燥飯返公司做便當，回味旅行滋味！其實冬菇肉燥飯並唔難整，加入靈魂食材五香粉同油蔥酥，和一點點耐性，就可以複製出滷肉飯的味道。
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1將冬菇泡水切絲，取香菇水600毫升；將紅蔥頭切絲備用。 Soak to soften dried mushrooms, shred them, measure 600 ml of the soaking water for later use Shred shallots for later use
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2燒熱鍋，加入油，放入紅蔥頭絲炒至金黃色，放入香菇絲、一半油蔥酥及薑末拌勻。 Heat up a pan, add oil, fry shallots until golden, add shredded mushrooms, half of the fried shallots and minced ginger.
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3加入豬肉炒至上色，接著放入胡椒粉及五香粉拌均。 Add pork to the frying pan so it turns brown, season with pepper powder and five-spice powder,
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4準備一個鍋, 加入香菇水、生抽、米酒和冰糖,加入炒香的材料，用中小火慢煮8分鐘即可。可配飯拌入油蔥酥享用。 Prepare a pot, put in mushroom water, soy sauce, rice wine and crystal sugar, add in the fried ingredients, simmer at medium low heat for 8 minutes.
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