Bamboo Shoots and Taro Crucian Carp Soup

Bamboo Shoots and Taro Crucian Carp Soup

　　300g bamboo shoots, 250g taro, 1 crucian carp (about 400g), 600g lean pork, 6 honey dates, scallions, ginger, salt, MSG, cooking wine, and oil as needed.

　　[Preparation]

　　(1) Peel, wash, and cut bamboo shoots and taro into thick slices. (2) Boil the lean pork in water for 5 minutes, then remove and rinse. (3) Rinse the crucian carp and pat dry. Heat oil in a pan, add ginger slices, fry the fish until golden, then set aside. (4) Rinse the honey dates. (5) Bring an appropriate amount of water to a boil in a pot, add all ingredients, bring back to a boil, then simmer over low heat for 3 hours. Season with salt and MSG before serving.