Braised Winter Bamboo Shoots and Mushrooms in Chicken Broth
1.
Cut the bamboo shoots into pieces, blanch them with boiling water, and rinse with cold water.
2.
Cut shiitake mushrooms soaked in advance into pieces.
3.
Remove the roots of the white jade mushrooms and wash them.
4.
Soak the yuba thoroughly and blanch them in boiling water.
5.
Cut green onions into rings and shred ginger.
6.
This is cooked chicken soup.
7.
Pick up the pan, add oil and star anise, stir fry for a nice aroma. .
8.
Add shiitake mushrooms and ginger and stir fry until fragrant.
9.
Add winter bamboo shoots and stir-fry well, add cooking wine and stir-fry a few times.
10.
Add chicken broth (without the oil), and bring to a boil on the same level with the ingredients, until there is no soup.
11.
Add the white jade mushrooms and stir well, add all the seasonings and green onions and mix well.
12.
Prepared dishes.
13.
Served dishes.
Tips:
Winter bamboo shoots should be blanched in advance with boiling water