material

Ingredients: 800g of fat sausage, 200g of straw mushroom, 200g of mushrooms and 200g of fresh bamboo shoots.

Accessories: 5 grams of ginger, 5 grams of garlic, 5 grams of onion and 5 grams of pickled red pepper.

Seasoning: 50g of refined oil, 3g of pepper, 5g of cooking wine15g, 20g of monosodium glutamate15g, 20g of chicken essence, 2,500g of white soup and a proper amount of salt.

method of work

(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) Sliced ginger and garlic, onion and pickled red pepper are cut into the shape of "horse ears".

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

(4) Put the wok on fire, add oil and heat it, add ginger and garlic slices, onion, soaked red pepper and pork intestines, 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.