Braised Wood Fungus with Minced Pork and Preserved Plums

Ingredients

  • 450g osmanthus clams(the vuscera if sea cucumber)

  • 110g lily bulbs

  • 110g Chinese kale, stem only

  • 75g Chinese celery

  • 40g Chopped dried sole

Seasoning

  • 1 tsps fish sauce

  • 1/4 tsp MSG

  • 1/2 tsp sugar

  • 1/2 tsp corn flour

Method

  1. Wash the clams and cut into pieces, marinate with ginger wine; cut the lily bulbs open; slices the Chinese kale, finely chop the Chinese celery, stir-fry the dried sole until fragrant and then finely chop it.

  2. Blanch the clams and then slightly deep-fry in oil. Stir-fry the Chinese kale and lily bulbs until they are cooked.

  3. Heat the wok, saute the Chinese celery and the chopped fish, stir in the lily bulbs and the Chinese kale, then add the clams.

  4. Mix all the seasonings together and sprinkle it slowly into the clans while stir-frying, the dish is done when the sauce thickens.

Ingredients
Blanch the clams and then slightly deep fry them
Keep adding the seasonings to the clams while stir-frying and cook until the sauce thickens

foodno1-signoff

Related Articles/Posts

Meat Balls with Mung Beans
Meat Balls with Mung Beans Replenishment 7238 views
Fried Pork With Tomatoes and B...
Fried Pork With Tomatoes and B... Pork 8559 views
Fried Bitter Cucumber with Bee...
Fried Bitter Cucumber with Bee... Beauty 5631 views
Cooling kelp with assorted veg...
Cooling kelp with assorted veg... Replenishment 6188 views
Fried Squids with Snow Peas
Fried Squids with Snow Peas Vegetable 8358 views

02 January 2014

( for 2 to 3 people)Materials: Crab 2-3 (approximately 2-3 pounds) Ginger Slices,  about 3-5 thin slices Chinese style black vinegar,   2...

Related Articles/Posts

Meat Balls with Mung Beans

Read more »