Fan-Shaped Bamboo Shoots Bowl

Fan-Shaped Bamboo Shoots Bowl

　　Fan-Shaped Bamboo Shoots Bowl

　　　Main ingredients:

　　750g winter bamboo shoots (spring or red bamboo shoots can also be used), 50g lean fresh pork, 50g fish paste.

　　Garnish:

　　6 red cherries.

　　Seasonings:

　　100g chicken broth, appropriate amounts of sesame oil, salt, MSG, and a small amount of starch.

　　Method:

　　1. Peel and wash the bamboo shoots, then boil them in a pot for about 10 minutes. Remove, set one aside for another use, and trim off the tips and roots of the rest. Cut into sections about 5cm long, place on a cutting board, and use a cleaver to shave off the outer skin first, then slice into thin pieces (the slices should be so thin they appear almost translucent).

　　Next, cut the thin slices into 20 pieces, each 7cm wide, and lightly salt them.

　　2. Mince the fresh pork into a paste, then mix in the fish paste, salt, wine, and MSG. Lightly dust the bamboo shoot slices with dry starch, roll them into a funnel shape, and stuff the meat and fish paste mixture inside. Flatten the surface.

　　3. Place the bamboo shoot bowls in a fan shape on a 40cm-long waist-shaped plate. Cut the reserved bamboo shoot into four pieces — use two pieces (about 10cm long and 1.5cm wide) to make the fan tassels. Steam for about 5 minutes, then remove. Halve the red cherries and place them cut-side up on the surface of the bamboo shoot bowls.

　　4. Heat a wok over high heat, add the chicken broth, salt, MSG, and other seasonings, thicken with a cornstarch slurry, and pour the sauce over the fan-shaped bamboo shoot bowls.

　　Characteristics:

　　This dish features a novel and elegant presentation with a unique flavor.