Accessories: Shiitake mushrooms (dried) 20 grams Bamboo shoots 50 grams Starch (broad bean) 8 grams

Seasonings: ginger 5 grams Yellow wine 20 grams Sugar 5 grams Onion 20 grams Star anise 2 grams Salt 3 grams Monosodium glutamate 1 gram of rapeseed oil 35 grams of sesame oil 15 grams of lard (refined) 10 grams of each moderately

How to make Braised Monkey Head:

1. Dried monkey head water hair through, remove the old roots, pick off impurities and cut off the needle prick hair tip after washing, draining water, cut into 0.3 cm thick slices;

2. Monkey head slices into a bowl, add 100 ml of fresh broth, soy sauce, soy sauce, sugar, salt, 10 grams of green onion, 3 grams of ginger, peppercorns;

3. Chicken, pork slices blanched in boiling water into the bowl of monkey head;

4.

4. steam the bowl in the cage for half an hour out of the cage, take out the chicken and pork from the bowl for another use, pick out the green onions, ginger, peppercorns and other accessories do not;

5. the mushroom, asparagus, sliced;

6. 2 grams of ginger, green onion 10 grams of chopped minced;

7. frying pan placed on a medium heat into the canola oil, burned to 60% of the heat, put into the onion, ginger stir-fried aroma, under the mushroom, asparagus slices, fry a few times;

8.

8. and then the steamed monkey head with the original soup pushed into the soup, and then add 300 ml of soup, monosodium glutamate and other seasonings, adjust the taste, a little simmering;

9. and then skimming the pan, thickening the sauce with wet starch, dripping cooked lard and sesame oil stirring that is complete.

For more information on braised monkey head, see Mint.com Food Library/shiwu/hongshaohoutou