Accessories: chives150g

Seasoning: lard (refined)100g cooking wine 25g monosodium glutamate 2g sesame oil15g starch (peas) 25g each.

The method of shredded squid with winter bamboo shoots;

1. Squid is peeled off, roasted on fire to soften, cut into two pieces, folded and rolled into a tube, cut straight into shreds, soaked in cold water to soften and washed.

2. Tendon tenderloin is deboned, cut into 5 cm long filaments, and pulped with salt and 40 g wet starch (20 g starch and 20 g water); Shelling, washing and cutting winter bamboo shoots into filaments; Pick and wash leek and cut it into 5cm long sections.

3. Bring lard to a boil, stir fry squid, roll squid, and put it into a plate. Add lard to the pot and heat it to 50%. Add shredded tenderloin, stir it with chopsticks until it is smooth. Pour it into a colander oil pan and leave 50g of oil. Stir fry winter bamboo shoots, add salt, leek and monosodium glutamate, stir fry the soup, and use wet starch/kloc-0.

For more information about shredded squid with winter bamboo shoots, please see Mint.com Food Bank /shiwu/dongsunyouyurousi.