Accessories: mushroom (fresh) 30g, white radish 50g.
Seasoning: garlic 20g, ginger 10g, oyster sauce 15g, sugar 8g, tsaoko 3g, chicken powder 5g, starch (corn) 5g, soy sauce 15g.
Method:
1. Wash mutton brisket and cut into pieces;
2. Wash the white radish, peel and slice it, put it in a pot, add water to boil, put the mutton pieces in the pot and cook for 10 minute, take out the water, add soy sauce and stir evenly;
3. Put the winter bamboo shoots into the pot, add water, salt pot 15 minutes, take them out, let them cool, and slice them;
4. Soak mushrooms to remove feet, add sugar, starch and oil and mix well;
5. Heat 60 grams of oil in a wok, add garlic and stir-fry, add bamboo shoots, ginger and mutton and stir-fry;
6. Take it out and put it in the pot, add seasoning and boil it with slow fire. 1 hour;
7. Add mushrooms? 15 minutes, thicken the vegetables and serve with coriander.