Four Treasures of Dry Burning
1.
Wash the fresh winter bamboo shoots, straw mushrooms, shiitake mushrooms and dried fungus.
2.
Divide the straw mushrooms and shiitake mushrooms into four.
3.
Cut winter bamboo shoots into comb pieces.
4.
Add salt to the winter bamboo shoots.
5.
Add the cooking wine, mix well, and marinate for 5 minutes.
6.
The dried fungus is soaked in warm water and torn into small flowers.
7.
Heat the oil in the pan on medium heat to 60% hot.
8.
Add the marinated winter bamboo shoots and fry for a little color, then remove the oil.
9.
Add the straw mushrooms and fry them quickly. It takes about half a minute to remove them.
10.
The shiitake mushrooms were quickly fried for half a minute and fished out.
11.
The fungus was quickly fried for half a minute and fished out.
12.
Finely chop green onion and ginger.
13.
Use cooking wine, light soy sauce, white sugar, white pepper, and chicken essence to mix into a sauce.
14.
Leave the bottom oil in the pot, add the chopped green onion and ginger when it is 50% hot and saute.
15.
Pour in the juice and stir well.
16.
Add the fried winter bamboo shoots, straw mushrooms, shiitake mushrooms, and fungus, quickly stir and fry them evenly, cover the pot and simmer for one minute before being out of the pot.
Tips:
1. The purpose of frying the four treasures is to evaporate a part of the water in them, and they will be more delicious when they are fried.
2. The materials of Sibao can be changed according to your own taste.
3. Dry roasting is a cooking method in which the main ingredients are fired, so that the soup is immersed in the main ingredients or evaporated, and only the bright oil is seen in the finished product but the soup is not visible.
