condiments

200g of winter bamboo shoots

200 grams of dried mushrooms.

condiments

Rapeseed moss

150g

Shelled shrimp

25 grams

condiment

salt

3 grams

monosodium glutamate

1 g

Cooking wine

10g

Water starch

10g

Chicken soup; Inspirational nonsense

300 grams

refined sugar

10g

shrimp sauce

10g

Lard (suet)

20 grams

ginger juice

25 grams

Practice of double winter shrimp

1. Wash shrimps. Cut the winter bamboo shoots into pieces. Cut the cabbage into four and a half pieces.

2. Add chicken soup and shrimp to the wok, add mushrooms to boil, and skim off the floating foam.

3. Add winter bamboo shoots, cooking wine, sugar, onion and ginger juice, refined salt and lard and cook until cooked.

4. Add Chinese cabbage and monosodium glutamate, cook slightly, thicken with wet starch, and pour in shrimp oil. Serve.