Stir-fried Double Delicacies with Luohan Bamboo Shoots

Stir-fried Double Delicacies with Luohan Bamboo Shoots

　　Stir-fried Double Delicacies with Luohan Bamboo Shoots, crisp and tender with a refreshing taste and unique flavor.

Ingredients: 300g Luohan bamboo shoots, 100g fresh squid, 4.5g fine salt, 10g Shaoxing wine, 50g clear soup, 25g wet starch, 100g chicken gizzard, 1.5g MSG, 1.5g minced scallion, 0.5g minced ginger, 500g white oil (approximately 50g consumed).

Preparation: Cut the Luohan bamboo shoots into sections and blanch them in boiling water. Remove the skin from the squid, wash it clean, score a crisscross pattern on the surface, then cut into strips and place in a bowl. Mix with 1.5g fine salt and 10g wet starch. Wash the chicken gizzards, remove inner and outer membranes, score a 1.5mm crosshatch pattern, then cut into strips and place in another bowl. Mix with 1g fine salt and 5g wet starch. Combine the clear soup, Shaoxing wine, MSG, fine salt, and wet starch to make a thickening sauce.

Cooking: Heat the wok over high heat, add white oil, and when it is about 80% hot, add the chicken gizzard and squid. Quickly separate them with iron chopsticks, then pour them into a colander. Leave 25g of oil in the wok, add minced scallions, ginger, and garlic, stir-fry until fragrant, then add the chicken gizzard, squid, bamboo shoot sections, and the prepared thickening sauce. Toss twice, then serve in a dish.