Bamboo fungus fish balls are a traditional soup dish in Kunming. The fish balls are made from horsetail produced in Dianchi Lake. Its meat is elastic and delicious. The meat is made into balls and cooked with bamboo fungus and chicken soup. The bamboo fungus is crispy and fragrant, the fish balls are tender and tender, and the soup is clear and delicious. Bamboo fungus is mainly produced in Zhaotong area in Yunnan. Legend has it that in ancient Zhaotong, evil dragons caused mischief, heavy rains, and floods, and the people retreated to the top of the mountain. One day, a girl wearing a dark green straw hat, white top and pink skirt came from the top of Wumeng Mountain, carrying something white and tender in her hand. When she saw the hungry people, she gave them something to eat, which tasted like radishes but was crisper and tenderer than radishes. She also led them to the bamboo forest to find bamboo shoots to eat. This angered the evil dragon in the sea. The evil dragon turned into a green snake and hid under the bamboo leaves. The girl stepped on the snake and fell to the ground. The green snake bit her thigh. The girl pulled out the silver hairpin and stabbed it into the snake's seven inches. perish together. In order to thank the girl, people buried the body in the forest. The next year, bamboo fungus grew near the bamboo shoots, and its shape was very similar to that of the girl. From then on, people gathered bamboo fungus to eat or sell it, and spent the famine years. Today, the export value of bamboo fungus is extremely expensive. A kilogram of bamboo fungus can be worth one tael of gold.

Ingredients

Pork tripe...700g

Onion.........10g

Dried bamboo fungus... ………20g

Ginger…………10g

Cilantro…………20g

MSG…………3g

Pepper…………3g

Sesame oil…………5g

Refined salt…………15g

Chicken broth...1000 ml

Production process

1. Soak the bamboo with water, wash it, cut it lengthwise, and cut into large pieces with a flat knife. Use the remainder of the second soup to soak through, drain off the water, and put it into a soup bowl. Wash the pig belly with water, remove the outer skin and fat tendons, and cut it into a coir raincoat-shaped knife from the inner side. The depth of the knife is 2/3 of the thickness. Then cut into pieces 3.5 cm long and 1 cm wide. Wash the coriander, green onions and ginger and cut into pieces.

2. Heat the wok over high heat, add 1000 ml of water, boil and simmer until half-cooked. Remove with a slotted spoon and put into a bowl of bamboo fungus. Add onion and minced ginger at the same time.

3. Heat the wok, add chicken broth, add salt, monosodium glutamate and pepper to taste, remove the foam after boiling, quickly pour into a bowl of bamboo shoots, remove the coriander, and pour on Sesame oil and serve.