Pickpocket sea cucumber monkey head mushroom

raw material

Ingredients: good monkey head mushroom 4 two "water hair sea cucumber 2 two

Seasoning: soy sauce 3 money Shao wine 2 money spent pardon Yong 1 dollar white sugar 5 points

MSG 8 cents shallots 2 dollars ginger 1 dollar wet starch 4 dollars lard 6 money soup 5 two

method

1. Wash the mushrooms of the monkey's head and tear them into a five-minute-wide strip by hand. The large sea cucumber is cut in three bars and the small one is cut in half. Cut the green onion and ginger into pieces.

2. Put the soup in the spoon, add the rice wine, pepper water, monosodium glutamate, add the monkey head mushroom, simmer over low heat until it is 80% rotten, and take it out.

3. Put boiling water in the sentence, blanch the sea cucumber thoroughly, and control the water. Place the sea cucumbers side by side with the monkey head vines and stack them neatly and place them on a plate.

4. Put the bottom oil in the spoon, simmer the pot with green onion, ginger cubes and soy sauce when it is hot, add the soup, add shao wine, pepper water, sugar, monosodium glutamate, take out the green onion and ginger pieces, put in the sea cucumber and monkey head mushroom, simmer for five minutes on low heat, use wet starch to outline, drizzle the oil, turn the spoon and drag it into the dish.

Quality standards

The lump is uniform, the color is red and bright, the spoon is not messy, and the taste is salty and fresh.

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