Fat sausage casserole

Material

Ingredients: 8g of fat sausage, 2g of straw mushroom, 2g of mushroom and 2g of fresh bamboo shoots;

Accessories: 5g of ginger, 5g of garlic, 5g of onion and 5g of pickled red pepper;

Seasoning: 5 of refined oil.

Practice

(1) Volvariella volvacea and Lentinus edodes are divided into two parts, and fresh bamboo shoots are cut into prismatic shapes. Wash and put in a casserole for later use.

(2) Slice ginger and garlic, onion and pickled red pepper into "horse ears" shape.

(3) Wash the fat sausage, put it in a cage, steam it until it is 8% ripe, take it out, and cut it into 4cm pieces.

(4) Put the wok on fire, add oil and heat it, add ginger and garlic slices, onion, soaked red pepper and fat sausage, and stir-fry until fragrant. Mix the white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, bring to a boil, remove the floating foam, then add salt to taste, and finally pour into the casserole and go on stage.