Accessories: mushroom (fresh) 60g ham 60g cabbage 160g.

Seasoning: garlic 10g ginger 5g oyster sauce 15g soy sauce 10g salt 4g monosodium glutamate 2g each.

The practice of mushroom fish lip pot;

1. Soak the soaked fish lips in clear water and cut into pieces;

2. Put ginger and scallions in the pot, sprinkle with water, roll them in the fish lips, and pick them up for later use;

3. Soak the mushrooms, remove the pedicels and wash them;

4. Ham ribs;

5. Cut the cabbage into sections for later use;

6. Heat the crock, add oil, add garlic, ginger and ham, stir fry, pour a soup bowl into the soup, add fish lips and stew mushrooms together. After 20 minutes, adjust the taste, add vegetables and stew for about seven or eight minutes. Add some powder, stir well and eat in the original pot.

For more information about mushrooms and fish lip pots, please check out Mint.com Food Library/Restaurant/Xianggu Fish Chunbao.