Accessories: 50 grams of pickles, 50 grams of fresh mushrooms, 50 grams of winter bamboo shoots and 50 grams of fat and lean pork.

Seasoning: Chili (red, sharp and dried) 1g, white garlic 25g, lard 80g, cooking wine 25g, salt 5g, soy sauce 35g, monosodium glutamate 2g, pea starch 15g, sesame oil 15g.

working methods

1. Clean the squid slices and rinse them with boiling water for 2 to 3 times to remove the alkaline smell and make them swell; Cut the dried chili into powder.

2. Chop the pork into fine powder, wash the water-soaked mushrooms with pedicels, and cut them into small grains together with pickles and shelled and washed winter bamboo shoots. Cut garlic into flowers.

3. Put 250 ml of common soup, 25 g of cooking wine and soy sauce into the pot, then add squid slices to boil, and pour them into a colander to drain. When the lard in the pot is heated to 60%, add pork, winter bamboo shoots, mushrooms, pickles, dried red pepper powder, stir-fry, add salt, monosodium glutamate, soy sauce, 250 ml of red chicken soup, garlic flower, adjust the taste, dilute with wet starch, thicken, add squid to taste, add sesame oil, and plate.