I have a Cantonese menu here.

Braised bamboo rat

Ingredients: bamboo rat, horseshoe, small cane and carrot.

Seasoning: ginger, onion, garlic and star anise.

Making:

1 Soak the bamboo rat in 70℃ water, take it out of the pot, depilate it with cold water, depilate it with strong fire, wash it and gut it.

2. Boil water, put Zhejiang vinegar maltose into a pot, boil red Zhejiang vinegar and maltose and dissolve them (stir while cooking) (adjust crisp water, the ratio of Zhejiang vinegar: maltose: water is about 1.5 kg: 1.5 kg), and add carved wine and a little powder.

3 cut off the spine of the bamboo rat and take out the bone marrow in the middle of the spine.

4 soak the bamboo rat in crispy water, put it in a pot and fry until the skin is yellow.

Add oil to the casserole, saute ginger and garlic, add bamboo rats and cooking wine, and stew for 50 minutes.