Golden Hook and Green Vegetable Hearts

Golden Hook and Green Vegetable Hearts

　　Golden Hook and Green Vegetable Hearts

　　Ingredients:

　　500g green vegetable hearts.

　　30g large golden hooks, 15g cooking wine, 2g ground pepper, 50g lard, 10g each of scallions and ginger, 300g chicken stock, 2g salt, 1g MSG, 10g cornstarch, 10g chicken fat.

　　Method:

　　Peel and trim the green vegetable hearts, wash and drain them, then blanch in boiling water until just cooked. Remove and rinse in cold water to cool, then gently squeeze out excess water and cut into petal-like slices. Wash the golden hooks, place in a bowl with some stock, cooking wine, and pepper, then steam until soft. Heat a wok over high heat, add the lard and heat until hot (about 100°C), stir-fry the scallion segments and ginger slices briefly, then pour in the chicken stock and bring to a boil. Remove the ginger and scallions, add salt, pepper, cooking wine, and MSG. Add the golden hooks and green vegetable hearts and cook until tender and flavorful. First, remove the vegetable hearts and arrange them neatly in a dish, then place the golden hooks on top. Thicken the sauce in the wok with a cornstarch slurry to form a slightly thick consistency, stir in the chicken fat, and pour the sauce evenly over the vegetable hearts.

　　Features:

　　Vibrant emerald green color, savory and fragrant, tender and refreshing.