1. I remembered to put on the recipe when I finished it. I didn’t take any shots in the middle. The louvers were fried in boiling water. Drain and soak them in cold water for later use.
2. Add a small bowl of soy sauce, rock sugar, and a spoonful of fish sauce (optional). Add a little oil, add the soaked shiitake mushrooms, cut into small pieces, fennel, lard (shredded pork without lard), add half a pot of water to boil when the aroma comes out, pour in the prepared soy sauce and bring it to a boil
3. Add the venetian leaves and bring to a boil
4. Finally, add the chives, I don’t need MSG salt for cooking. You can add the appropriate amount according to the taste.
Tips:The lard is very fragrant. If there is no shredded pork, replace it with shredded pork. It is fragrant when simmered in a pan of fennel. It is mixed with the flavor of shiitake mushrooms. Eat, Changzhou people are sweeter, maybe my taste is a little sweeter. The venetian leaves are very important. If the venetian leaves are not soft and tender, they will almost taste less when burned. The venetian leaves of Hengshan Bridge in Changzhou are thicker but very tender.