Braised Tricholoma Hump

History: Hump Grilled Tricholoma is a famous flavor dish in northwest Inner Mongolia. The peak meat produced in Inner Mongolia is delicate and extremely fat, and it was once a delicacy in the court seats of past dynasties. In Inner Mongolia, the hump is matched with the famous Tricholoma Zhangjiakou to make this dish. Features: The finished dish is soft and tender, fat but not greasy, fragrant and delicious. Technology: Clean the water hump, blanch it thoroughly in a boiling water pot, take it out, peel off the outer film and cut it into large pieces. Wash Tricholoma aquatica, slice it into thin slices, blanch it thoroughly with boiling water and take it out. The hump slices and the mushroom slices are neatly packed in the tray respectively. Heat the wok, add lard, and when the wok is 70% to 80% hot, add onion, ginger, Shaoxing wine, soy sauce and chicken soup, push hump slices and mushroom slices into the wok, boil, simmer for about 8 minutes with low fire, add monosodium glutamate, tighten the marinade with high fire, add a little wet starch, and pour a little lard and chicken oil. Materials for hump-grilled Tricholoma: hump, Tricholoma, onion, ginger, Shaoxing wine, soy sauce, chicken soup, monosodium glutamate, wet starch, lard and chicken oil. Matters needing attention, we should choose the hump in Inner Mongolia and the famous Tricholoma in Zhangjiakou to make this dish.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)