Accessories: pork (lean) 5g mushroom (fresh) 15g

Seasoning: yellow wine 1g soy sauce 1g monosodium glutamate 2g starch (corn) 5g sesame oil 1g lard (refined) 75g each

How to stir-fry the winter bamboo shoots of bream:

2. The fish body is cut into small four squares with a width of 1.3 cm;

3. Remove fascia from lean pork and cut it into slices with a length of 3 cm and a width of 1.3 cm;

4. Cut the winter bamboo shoots into pieces 3 cm long, 1.5 cm wide and .5 cm thick;

5. Put the wok on a strong fire. When the cooked lard is heated to 7%, add the winter bamboo shoots, fry for 5 minutes until it turns golden yellow, and then fish it into a colander to drain the oil.

6. fry the skin and skull of bream in a pan, remove oil, cool and grind into powder;

7. Put cooked lard (15g) in a wok on a low fire, heat it, add mushrooms and pork slices, stir-fry them a little, then add meat broth (25g), soy sauce and fried bamboo shoots, and stew for half an hour;

8. add rice wine and monosodium glutamate, thicken with wet starch, sprinkle with fried minced bream, mix well and put into a plate;

9. Put another clean wok on a strong fire. When the cooked lard is heated to 5%, fry the cut bream pieces in the wok, scoop them up and spread them on winter bamboo shoots and other materials, and then pour sesame oil on them.

for more information about fried mackerel and winter bamboo shoots, see Mint.com food bank /shiwu/chaobianyudongsun.