Stew sea pumpkin in soy sauce

Material:

750 gram expand sea pumpkin, 500 gram gut meat, 500 gram bone old chicken, 50 gram wet mushroom, 10 meat bolus, 1 garlic, 25 gram shrimp, 150 gram lard, a little monosodium glutamate, refined salt, ginger, shallot, pepper, sauce, red bean oil, lettuce, liquorice, Shao wine and wet starch.

Doing method:

Cut sea pumpkin into about 5 or 6 cm long and 2 cm wide block, together with ginger, shallot, refined salt in boiler to cook, add Shao wine, get rid of fishy smell and take out, get rid of ginger, shallot. Gut meat and old chicken each cut into several block. Hot lard, put in sea pumpkin stir-fired for a while, later pour in boiler (bamboo shoot mat), stir-fried gut meat and old chicken, add Shao wine, shallot, pepper, sauce, red bean oil, liquorice , second soup and pour in sea pumpkin boiler, first boil with big fire, later stew about 1 hour with slow fire, again add garlic, sauce, bolus, shrimp and take out, put in soup bowl, put in original soup in vessel, add refined salt, monosodium, boil till a little boil, draw with starch, add sesame oil, lard and mix, pour on sea pumpkin, that is. When put on feast with 2 dish of fragrant vinegar..

Characteristics:

This dish mashed but not rotten, tender and tasty, full of nutrition, is Chaozhou’s traditional flavor.