Braised Hericium erinaceus with white sauce

Traditional famous dishes in Inner Mongolia. Grilled with Hericium erinaceus, a special product of Inner Mongolia. Put the soaked, cleaned and sorted Hericium erinaceus into a boiling soup pot and take it out. Drain off all the water, and change it into moderate elastic pieces. The silk hairs are neatly packed into the pot. Heat the pot with a proper amount of cooked lard, add onion slices and ginger slices, fry them slightly, then add a proper amount of chicken soup, cooking wine salt, miso, etc. and bring to a boil. Remove the floating foam, push the Hericium erinaceus in the plate into the pot and bring it to a boil, then simmer it with low heat. When the soup is slightly thickened, thicken it with water starch, pour in cooked lard, stir-fry it and put it into the plate. It is characterized by milky color, neat shape, smooth texture, obvious mushroom fragrance and long aftertaste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)