Method:Broiling




Raw material

The dried winter-picked mushroom 300 grams, the pig mince meat 100 grams, the green vegetables 75 grams, egg 1, does the starch 20 grams, the cooking wine 20 grams, onion Jiang Moge 10 grams, the white sugar 10 grams, the refined salt 4 grams, the monosodium glutamate 2 grams, the chicken soup 300 grams, the soy sauce 10 grams, the lard 50 grams, the sesame oil 10 grams, wet starch 25 grams.
Manufacture
1st, in the mince meat joins the egg, the cooking wine 10 grams, the onion, the ginger end, the white sugar 4 grams, the refined salt 15 grams, the lard 20 grams, the wet starch 15 grams mix evenly the stuffing.
2nd, casts aside the winter-picked mushroom inside does the starch, half winter-picked mushroom smears the meat stuffing, fastens the other half winter-picked mushroom, becomes the winter-picked mushroom box.
3rd, in the wok adds the chicken soup, the cooking wine, the soy sauce, the white sugar, the refined salt 1.5 grams to boil, gets down enters the winter-picked mushroom box to cook in a covered vessel ripe.
4th, treats the juice is thick when with the wet starch cancels thinly qian, drenches into the lard 10 grams, sesame oil chargging. In addition refuels the wok, gets down enters the green vegetables, the refined salt, the monosodium glutamate fries ripe, encircles all around namely becomes in the winter-picked mushroom box.


Characteristic

The color is distinct, the fragrance slides tenderly, fragrant and mellow flavorful.


Operation prompt

Ferments the stuffing to be uniform. The flame cooks in a covered vessel the system. qian the juice must be thin. The green vegetables want to fry with great speed prosperously.

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