material

Ingredients: 200g of white radish, 200g of carrot, 75g of sea cucumber, 50g of fish maw, 50g of chicken, 50g of ham, 50g of pig maw, 50g of pig heart, 50g of chicken gizzard, 250g of potato (yellow skin), 50g of string beans100g, 50g of winter bamboo shoots.

Accessories: 25g of fresh mushrooms and 25g of shrimps.

Seasoning: cooking wine 15g, salt 1g, pepper 1g, pea starch 2g, lard 15g, onion 5g and ginger 5g.

working methods

1. Chicken gizzards, peeled and sliced, put into a bowl with shrimps, add 5g cooking wine, salt, pepper and dried starch, and mix well.

2. Mung beans are stripped and broken. White radish, carrot and potato are peeled and washed, and cut into strips with a length of 5cm and a square width of 1 cm together with other raw materials.

3. Blanch the sea cucumber, fish maw and mushroom in boiling water respectively, and then pick them up. Potatoes, green beans and winter bamboo shoots are put into the oil pan respectively, and the oil is produced.

4. Put the wok in medium heat, add cooked lard, heat it, add ginger and onion, stir-fry until it turns yellow, and cook 10g cooking wine.