Accessories: 25g of dried shrimps, 300g of winter bamboo shoots, and 0/00g of Chinese cabbage/kloc.

Seasoning: lard (refined) 70g cooking wine 25g salt 8g monosodium glutamate 2g pepper 1 g onion1.5g ginger1.5g starch (pea) 8g sesame oil1.5g each.

The practice of sunflower chicken:

1. Chop onion and ginger; Wash shrimps and soak them in cold water; Wash Chinese cabbage; The winter bamboo shoots are shelled, washed and cooked, and cut into oval pieces with a thickness of 3 cm and a thickness of 1 cm.

2. Slaughter the fat hen, eviscerate it, wash it, cook it in a soup pot until it is raw, then take it out, cool it a little, clean the bones, cut it into a 3 cm diagonal box, buckle it in a bowl, put the shrimp, salt, onion, ginger and chicken soup in the slit of the diagonal box and steam it for 2 hours.

3. When eating, fish out the chicken, remove the onion and ginger, pour out the soup, turn it on the plate, and at the same time put oil in the pot to boil, add winter bamboo shoots and cabbage, add salt and stir-fry it to taste, and put it around the chicken.

4. Heat the oil in the pot to 60% heat, add the steamed chicken stock and monosodium glutamate, adjust the taste after boiling, thicken with 15g wet starch (8g starch and 7g water), sprinkle with pepper, cover with sunflower chicken and pour with sesame oil.

For more information about sunflower chicken, please refer to Mint.com Food Bank/Restaurant/Sunflower Story.