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 pepper.

Seasoning: 50g of refined oil, 3g of pepper, cooking wine 15g, monosodium glutamate 15g, 20g of chicken essence, 2,500g of white soup and a proper amount of salt.

working methods

(1) Volvariella volvacea and Lentinus edodes are divided into two parts, and fresh bamboo shoots are cut into prisms. Wash and put in a casserole for later use.

(2) Slice the ginger and garlic, and cut the onion and pickled pepper into a "horse ear" shape.

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

(4) Put the wok on the fire, add the oil to heat it, add the ginger and garlic slices, the onion, the soaked red pepper and the fat sausage, and stir-fry for fragrance. Mix the white soup well, add monosodium glutamate, chicken essence, cooking wine and pepper, bring to a boil, skim the floating foam, add salt to taste, and finally pour it into a casserole and go on stage.