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Cut the pork flank into 1-cm thick fillets and briefly boil them.
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Cut the bamboo shoots into comblike pieces 6 to 7-mm thick.
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Reconstitute the dried shiitake mushroom, remove the hard tips, and cut into halves.
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Chop the scallions into 4-cm long pieces and thinly cut the ginger.
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Heat the salad oil in a wok, add 4 and fry over a low heat to allow the flavor to spread.
Then add 1 and 2 in this order and fry.
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Add (A) and 3 to 5 and simmer for about 30 minutes over low heat.
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Add some starch dissolved in water to thicken the broth.
Serve on a plate lined with Chinese rape leaves.
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