Ingredients: 200 grams of winter bamboo shoots, 500 grams of mutton (fat and lean)

Accessories: 30 grams of mushrooms (fresh), 50 grams of white radish

Seasoning: garlic (White skin) 20 grams, 10 grams of ginger, 15 grams of oyster sauce, 8 grams of white sugar, 3 grams of grass fruit, 5 grams of chicken powder, 5 grams of starch (corn), 15 grams of dark soy sauce

Method:

1. Wash the lamb belly and cut into pieces;

2. Wash, peel and slice the white radish, put it in a pot, boil the pot with water, add the mutton pieces and cook for 10 minutes , remove the water, add dark soy sauce and mix well;

3. Put the winter bamboo shoots in the pot, add water, salt and simmer for 15 minutes, take out and let cool and slice into slices;

4. Soak the winter mushrooms Remove the feet when soft, add sugar, starch, and oil and mix well;

5. Heat 60 grams of oil in the wok, add garlic and stir-fry until fragrant, add bamboo shoots, ginger, and mutton and stir-fry thoroughly ;

6. Scoop it out and put it into the pot, add seasonings and bring to a boil, simmer over low heat for about 1 hour;

7. Add the mushrooms for 15 minutes, thicken it and serve it on the plate. Serve with coriander on the side.