(1) dry bamboo pith with warm water soaked over, wash and remove black impurities, then rinse with water several times, and finally soak in boiling water, fish up and squeeze out the water, one by one, set neatly, cut off the head and tail with a knife, cut into 4 cm segments, put into the stewing pot, add chicken oil, refined salt.

(2) the lean pork with a knife cut thin, and then the tip of the knife to tie a few holes, chicken shells washed, chopped, fly through the water to remove impurities, and then lean pork and chicken shells covered in bamboo pith above, add the soup, put into the steamer cook for 30 minutes, take out and pick up the face of the cover of the lean pork and chicken shells, add monosodium glutamate (MSG), sprinkled with pepper that is ready.

Features:

The soup is fresh and the bamboo piths are smooth and delicious.

Stewed Bamboo Fungus

Ingredients: bamboo fungus 70g (dried about 4 strips) Noodle balls 50g Vegetable spice slices 50g Taro 50g Golden pearl (soaked) 50g Small shiitake mushrooms 5 Lotus roe 10g Dates 20g (about 8) Lycium barbecued fruit 10g Ginger 2 slices

Seasoning: 5 bowls of broth Salt 1/3 tablespoon Red kernel oil 1 tbsp

Preparation:

1. Soak bamboo fungus in water and rinse.

2. Deep-fry the noodle balls in a frying pan until they turn golden brown.

3. Taro cut square, into the frying pan fried.

4. Kimberly soaked, squeezed out the water, also into the frying pan fried.

5. Add all ingredients and seasonings to the pot, cover and simmer on low heat for about 1 hour, then drizzle with red kernel oil and serve.

Note: Bamboo fungus is a fungus, natural growth, produced in the high mountains and steep mountains in the bamboo forest on the decay of the bamboo body, is a rare high-quality edible fungi, soft texture, flavor and fragrance, is the seat of the treasures.