"Braised pork hands with Nostoc flagelliforme and oyster sauce" is an Italian dish blindly, and it is a necessary dish for our Cantonese New Year's Eve dinner. Nostoc flagelliforme is homophonic with "making a fortune", while oyster sauce is homophonic with "good market", and it is served with pork hands. Its implication is "making a fortune is a good market, and a windfall is easy to get".

Ingredients: Nostoc flagelliforme 1 0g, oyster sauce 60g, mushroom 50g, pork hand1each.

Ingredients: two slices of ginger, seafood sauce or bean paste, soy sauce, cooking wine, salt and sugar.

1, first cut the pig's hand into pieces and "fly water" for use;

2. Soak the oyster sauce in hot water for 2~3 minutes, then clean it after it is soft, and fry it in the oil pan until golden. Soak mushrooms in warm water for later use (peanuts can be put or not)

3. Wash Nostoc flagelliforme with clear water, then put 1 tablespoon of raw oil, squeeze it with your hands a few times, and then wash it with warm water.

4. Marinate the pork knuckle with soy sauce and cooking wine, then saute the garlic heads, ginger slices, seafood sauce or bean paste with hot oil (in fact, the mixed sauce tastes better), add the marinated pork knuckle to stir fry until fragrant, then put the pork knuckle in a pressure cooker for 5-10 minutes, and then transfer to a casserole (there is no casserole, you can use the usual frying pan).

5. Braise the mushrooms in the pot for 10 minutes, then put the soaked Nostoc flagelliforme evenly on the pig's hand, add appropriate amount of salt and sugar according to personal taste, and continue to simmer until the water is dry.