[Ingredients] Bullwhip 1 kg.

[Seasoning] 75g of cooked oil, 25g of pepper oil, soy sauce 15g, monosodium glutamate and sugar 5g, salt 6g, cooking wine 15g, wet starch 40, pepper and a little sugar, onion 100g, garlic cloves 20g, ginger 50g and chicken soup 5000.

[Practice] Wash the bullwhip first, peel off the skin and scald it with boiling water. Take it out, tear off the skin, wash it and put it in the pot. Put 2.5 kilograms of water in the pot, add 50 grams of onion, 25 grams of ginger, pepper and bullwhip to boil, take out one and a half, remove the urethra, and cut into 4-5 cm long sections to make a chrysanthemum knife.

(2) Heat a frying spoon, heat the cooked big oil, add 50g of onion, 25g of ginger and stir-fry garlic cloves, add cooking wine, soy sauce, chicken soup, white sugar, monosodium glutamate and salt, adjust the soup to reddish color with sugar, put bullwhip into the soup and simmer with slow fire until the soup is dry and thick, pick out the onion and ginger, and thicken it with wet starch.

Features: the color is bordeaux, the bullwhip is soft and rotten, and the taste is mellow