Materials

Ingredients: 300g tofu (southern), 300g oysters (fresh), 50g fat and lean pork, 100g dried shiitake mushrooms, 50g winter bamboo shoots, 30g green garlic, 150 grams of celery,

Seasoning: 4 grams of salt, 1 gram of MSG, 5 grams of corn starch, 10 grams of sesame oil, 5 grams of white garlic, 40 grams of peanut oil

Method

1. Wash the oysters and pick out the shells;

2. Cut the tofu into 1.5 cm square pieces;

3. Slice the garlic;

4. Cut fresh pork into shreds;

5. Cut mushrooms and winter bamboo shoots into thick diamond-shaped slices;

6. Pick off the leaves of celery and remove the stems;

7. Remove the roots of the green garlic and cut into 3 cm long sections;

8. Place the pot on a high heat, add an appropriate amount of peanut oil, and stir-fry a few garlic slices;

9. When fragrant, add shredded pork, mushrooms, and winter bamboo shoots and stir-fry for a few times;

10. Add clear soup and tofu cubes, boil for a few minutes, and season;

11. Add oysters and celery , green garlic, thicken with wet starch, drizzle with sesame oil and serve.