Materials

Main ingredient: squid (dried) 50 grams,

Supplementary ingredients: 50 grams of kimchi, 50 grams of fresh shiitake mushrooms, 50 grams of asparagus, 50 grams of fat and lean pork,

Seasoning: chili peppers (red, sharp, dried) 1 gram, white skin garlic 25 grams, 80 grams of lard, 25 grams of cooking wine, 5 grams of salt, 35 grams of soy sauce, 2 grams of monosodium glutamate (MSG), 15 grams of pea starch, 15 grams of sesame oil

Practice

1. Squid slices are cleaned, rinsed in boiling water 2 to 3 times, so that the alkali flavor is removed and bloated; dried red chili peppers are chopped into mince.

2. Pork chopped into fine minced, hydrated mushrooms de-tipped and washed, with pickles, shelled and cleaned asparagus cut into small rice grains. Garlic cut into flowers.

3. In the pot put Pu Tang 250 ml, cooking wine and soy sauce 25 grams, and then into the squid slices boil blanch, poured into a leaky spoon to drain. To be lard in the pan burned to 60% hot, down into the pork, asparagus, mushrooms, pickles and and dried red pepper, stir fry flavor, add salt, monosodium glutamate, soy sauce, red thick chicken broth 250 ml and garlic flowers, seasoning, with wet starch thinning hook thickening, and then down into the squid burned to taste, put the sesame oil, loaded into the dish can be.