Ingredients for Double Mushroom and Winter Bamboo Shoot Stew
| Pork 150g | White mushrooms 90g |
| Winter bamboo shoot (cleaned) 150g | Vegetable oil 30g |
| Warm water 120g | Salt 2g |
| Water starch ingredients: Chicken essence 3g | Cornstarch 10g |
| Cold water 100g |
Recipe for Double Mushroom and Winter Bamboo Shoot Stew
Step 1
After blanching the winter bamboo shoot, remove and slice.
Step 2
Marinate the pork belly with salt, cooking wine, mushroom essence, and starch for 15 minutes.
Step 3
Stir-fry the pork belly until the fat is extracted, then set aside.
Step 4
Add in the winter bamboo shoot and white mushrooms, stir-fry until soft, then pour in some cooking wine and a little salt.
Step 5
Add mushroom essence, bring to a boil, then add the pork belly, cover and cook for 2 minutes.
Step 6
Thicken with water starch, sprinkle with chopped parsley, mix well and serve.
