Three layers of meat 300 grams

Tender dried bamboo shoots100g

Half a spoonful of salt

Soy sauce 1 spoon

Cooking wine 1 spoon

Half a spoonful of sugar

Ginger amount

Onion amount

Garlic right amount

2 star anise

Cinnamon bark 1 section

Practice steps

1

Blanch three layers of meat in boiling water to remove blood, and then cut into small pieces 1 to 2 cm square.

2

Soak the tender dried bamboo shoots in advance and wash them.

three

Put oil in the wok, add sugar and stir-fry until it bubbles, then add meat and stir-fry to color.

four

Move the meat into a casserole, add appropriate amount of boiling water, add star anise, cinnamon, ginger slices, garlic cloves, soy sauce and cooking wine and mix well.

five

Add dried bamboo shoots and mix well. Boil over medium heat and simmer slowly.

six

Stew until the soup is thick, add a little salt, sugar and chicken essence, and cook for a while before serving.