Hot and sour radish

Ingredients: 500g of white radish, 50g of water-soaked mushrooms and 50g of bamboo shoots. Seasoning: 2 tsp soy sauce, 2/5 tsp refined salt, 2 tsp vinegar, 4 dried peppers, 5g Jiang Mo, 1/5 tsp monosodium glutamate, 2 tsp starch, 1 tsp sesame oil, 150g fresh soup and 1 tsp vegetable oil. Practice: 1. Peel the radish, wash it, cut it into hob pieces, put it into a boiling water pot and cook it until it is 80% mature, fish it into a cold water basin and soak it, take it out and drain it; Removing pedicels and seeds from dried red pepper, washing, and cutting into small pieces; Stems of bamboo shoots and mushrooms are removed, washed and sliced; 2. Heat a wok, pour in vegetable oil, stir-fry Jiang Mo, then stir-fry red pepper, then add mushroom slices, bamboo shoots and radish pieces, stir-fry for several times, pour in a little soy sauce, vinegar and fresh soup, add refined salt and boil over low heat for more than 10 minutes. When the radish is tender and cooked, add monosodium glutamate and thicken with water starch.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)