shiitake (Lentinus edodes), an edible mushroom
Winter Bamboo Shoots
|Dried spices (from left to right) Dosage as pictured|
clove (Eugenia aromatica)
cinnamon (Cinnamonum cassia)
dried orange peel
fermented soya bean curd
light soy sauce
dark soy sauce
Asparagus Stewed Lamb Chops <302 Little Kitchen > Directions
Soak dried shiitake mushrooms overnight ahead of time
Just refer to this chart for the amount of dried spices you choose to use, it doesn’t have to be exact.
Blend the sauce well in advance.
Just break up the white pepper with a knife. It doesn’t have to be crushed.
Put all the spices that aren’t easy to pick out in a gauze bag for easy removal
Place the chicken fingers and lamb chops in cold water, add the ginger and white wine and bring to a boil
After boiling, strain out the floating powder and boil for about 5 min.
Scoop out for later use.
In a pan with oil, sauté shallots, ginger, garlic (no need to peel) and round onions.
Then take it out.
Sauté the blanched meat in a pan with white wine and cook it to taste
Add the soaked mushrooms and asparagus and stir-fry evenly.
Add the sauce and toss to coat.
Add boiling water
Add all dry spices
And the onion, ginger and garlic that you popped earlier.
And rock candy.
add dark brown color
Boil on high heat for 30min
Transfer the ingredients and stock to a casserole dish or cast iron skillet.
Turn the heat to low for 1h
Finally, reduce the sauce on high heat.
2, dried shiitake mushrooms should be used for a stronger flavor than fresh mushrooms.
3, the garlic skin does not need to be removed, the aromatic smell of the garlic skin is also good, the garlic cooked out will not fall apart.