Braised water bamboo

Cuisine: Zhejiang cuisine taste: salty and fresh price: 10-40 yuan features: milky white color, fresh and tender shrimp meat, delicious food, and rich in variety. Raw materials: 200 grams of water bamboo, 150 grams of shrimp, 20 grams of peas, 50 grams of fat meat, 25 grams of ham, 25 grams of egg white, 2 grams of starch (broad beans), 2 grams of salt, 15 grams of yellow rice wine, 2 grams of monosodium glutamate and 40 grams of lard (refined). Production method: 1. Cut Zizania latifolia into strips 3.5 cm long. Cut the cooked ham into cubes. Chop shrimps and pig fat separately and put them in a bowl. 2. Add 10 grams of yellow wine, a little salt and dry starch to the minced shrimp and fat meat. 3. Add the water bamboo, diced ham and peas and mix well. 4. Heat the wok, add the cooked lard, heat it to 50%, throw the water bamboo wrapped with shrimp paste into the wok by hand, fry it until the shrimp paste is white, and pour it into a colander to drain the oil. 5. Heat the wok again, scoop in 200 ml of chicken broth, put in the stuffed water bamboo, add a little refined salt, 5 grams of yellow wine and a little monosodium glutamate, and simmer slightly. 6. thicken with wet starch, pour in 15 grams of cooked lard, push the spoon, and serve.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)