Pigeon eggs 6 PCs. , Dried mushrooms syangu 10, dried bamboo shoots 15 , 10
rice wine, starch 10, lard 30, soy sauce 5, concentrate 5. Portion weight 200 g
hard-boiled and shelled, fry in deep fat until a pale brown. Bamboo shoots
thoroughly drained of water and cut into thin slices.
syangu also drained from the water; large mushrooms, cut in half.
ordering bamboo shoots with mushrooms heated in boiling water. After that, they
recline, put in a pan, add the chicken broth untucked (50 g), rice vodka, soy
sauce, put the concentrate and heated. When half of the liquid evaporates, the
pan off the heat and turn it, pour a trickle of cold water to dilute the starch
(1 : 2) and added huatszeyu.
- fried pigeon eggs in the sauce light brown.
eggs and mushrooms with aromas of spices.