Colorful Lingzhi
A savory dish featuring cooked sheep's nose and straw mushrooms as the main ingredients, prepared by wok-frying and finished with a starch-thickened sauce.
Ingredients
Cooked sheep snout with nostrils (trimmed, cleaned, blanched in meat broth)
10 to 11
Canned mushrooms (large ones cut smaller, small pieces left whole)
100g
Water starch
a pinch
Clear oil
50g
Salt
to taste
Sichuan pepper water
to taste
MSG
to taste
Scallion white segments
to taste
Minced ginger
to taste
Minced garlic
to taste
White pepper powder
to taste
Soy sauce
a pinch
Instructions
1
Prepare Ingredients
Sheep snout trimmed, cleaned, and blanched in meat broth; large canned mushrooms cut into smaller pieces, small pieces left whole.
2
Stir-fry
Heat wok, add 50g clear oil, stir-fry scallion segments and minced ginger until fragrant, add sheep snout and mushrooms, stir-fry, then add clear broth, Sichuan pepper water, MSG, salt, and a pinch of soy sauce, stir-fry evenly.
3
Thicken and Serve
Thicken with water starch to a light glaze, toss in minced garlic, drizzle with a little clear oil, sprinkle with white pepper powder, and serve.
