Fried Double Winter
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare materials.
2. Soak the mushrooms in warm water and cut in half. Squeeze the water and set aside.
3. Winter bamboo shoots (I used spring bamboo shoots instead) sliced. Cut the onion into small pieces.
4. Put oil in the pot (I use lard boiled with raw shrimp heads and crabs, you can directly use vegetable oil) to melt.
5. Heat up, add winter bamboo shoots, stir-fry on low heat, and scoop up.
6. Leave the remaining oil in the pot, add the mushrooms, stir-fry and pick up for later use.
7. Continue to heat the remaining oil, add onion slices, and fry until fragrant
8. Add winter bamboo shoots and stir fry,
9. Add the mushrooms and stir fry
10. Add salt, broth, and light soy sauce, stir well, simmer until the soup begins to thicken, and turn to high heat.
11. Pour water and starch along the side of the pot to thicken. Add the sesame oil and take it out of the pot.
Tips:Winter bamboo shoots can be replaced with other bamboo shoots.
If there is no ready-made stock, you can use a thick soup treasure to add some warm water to dissolve it.
