The delicious and fragrant Southern Bean Curd makes the dishes more varied and the taste more layered; the texture is smooth, soft and delicate.

Ingredients: 400g sweet bamboo shoots, 400g elbow meat, 30g ginger, 25g chives, 3 star anise, 5 dried chili peppers

Seasonings: 12 grams of Chubang straw mushroom dark soy sauce, 80 grams of Chubang 100% pure peanut oil, 30 grams of Chubang onion and ginger cooking wine, 1 piece of delicious fresh Nanan milk, 15 grams of Chubang gold fisherman oyster sauce, Chubang chicken powder 10g, 2g refined salt, 500g stock

Production Method:

1. Wash the sweet bamboo shoots, cut into hob pieces, blanch them in boiling water and set aside;

2. Scrape the elbow and cut it into large pieces of about 3 cm;

3. Heat the pot, add Chubang 100% peanut oil, ginger (beat loose), chives (knotted), star anise, dried chili, elbow, sweet bamboo shoots and stir-fry evenly. Add Chubang onion ginger cooking wine, Chubang straw mushrooms Add the delicious fresh southern milk, Chubang Golden Fisher Girl Oyster Sauce, Chubang Chicken Powder, and refined salt to taste. Add the soup stock and bring to a boil over high heat. Simmer over low heat until crispy and serve. Serve.

Features: bright red color, meat and vegetable combination, fat but not greasy