Tenderloin, mustard and water bamboo soup(li ji rou zha cai jiao bai geng )
Tenderloin, mustard and water bamboo soup
Introduction:
Production steps:
Materials required:
Water bamboo: 125g
Shredded mustard: 60g
Tenderloin: 70g
Starch: appropriate amount
Cooking wine: moderate
Soy sauce: moderate
Salt: right amount
Chicken essence: appropriate amount
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: light
Chinese PinYin : Li Ji Rou Zha Cai Jiao Bai Geng
Tenderloin, mustard and water bamboo soup
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