Thick flower mushroom mustard

Material:

1000 gram big mustard core, 40 gram fresh flower mushroom, 20 gram cooker ham slice, 500 gram abdomen meat, 500 gram thick bone, 750 gram lard (consume 100 gram), a little refined salt, monosodium glutamate, pepper, Shao wine, sesame oil, chicken oil, pure alkali, starch water.

Doing method:

Cut big mustard core into slice, boil with boiled water, add pure alkali (keep mustard green), take out and get rid of alkali smell with water, then shuck off mustard outer involucra.
Fresh thick mushroom get rid of stem, soak and expand, clean, squeeze water, fry with monosodium glutamate then add bree and boil to cooked, take out and wait for use. Abdomen meat and thick bone each cut into 4 blocks, fry and add Shao wine. Cook lard hot, put in mustard quick-fry, after take out again put in boiler(boiler use thin bamboo strip heat bottom) , abdomen meat, thick bone cover on mustard, add second soup, refined salt, braised for 40 minutes with slow fire, add mushroom again braised for 10 minutes. When put on feast, get rid of abdomen meat, thick bone, take out original soup, mustard place in bowl, mushroom put around bowl, ham slice put on mustard, later original soup in boiler, add monosodium glutamate, pepper, sesame oil, mix starch water, and add chicken oil mix, pour on mustard, that is.

Characteristics:

This is Chaozhou special local product, through extractive facture, mustard fragrant and soft, thick mushroom mellow, possess unique flavor, is famous local winter dish.