raw material

800g pork tenderloin, 400g winter bamboo shoots, 50g mushroom slices, 50g shrimp paste with sesame sauce, 25g shrimp skin, 300g spinach and gouache strips, 5g cooking wine, 5g refined salt, 3g monosodium glutamate and fresh soup1500g.

working methods

1, pork tenderloin washed and cut into 6 cm long, 2. Slice 5 cm wide, cut winter bamboo shoots into 3 cm long 1cm wide pieces, soak dried seaweed in warm water with a little cooking wine for about 15 minutes, take out, wash spinach and cut into pieces. Vegetable pork, spinach and vermicelli.

2. Put 1200g fresh soup, sliced winter bamboo shoots, dried shrimps, sliced mushrooms and refined salt into a hot pot, light the hot pot, and add cooking wine, refined salt and monosodium glutamate after the soup is boiled. Hot pot with sliced meat, spinach, soaked vermicelli, shrimp sauce, sesame seeds, etc. On the table, you can eat all the ingredients while they are hot, and then dip them in the seasoning. After the sliced meat is done, add 300 grams of fresh soup, refined salt and monosodium glutamate. After cooking, pour the vegetables and soup into the bowl and eat.

trait

Shanghai flavor, tender meat and crisp bamboo shoots, fresh spinach, hot soup, rich nutrition, nourishing kidney and yin, nourishing liver and moistening skin. Eating regularly can nourish the body. Increase resistance.

efficacy