Ingredients
300 g bamboo shoots, 250 g taro, 1 crucian carp (about 400 g), 600 g lean pork, 6 candied dates.
Seasonings
Scallions, ginger slices, salt, MSG, Shaoxing wine, and oil, all to taste.
Instructions
1. Blanch the lean pork in boiling water for 5 minutes, then remove and rinse; peel the bamboo shoots and taro, wash and cut into thick slices; rinse the candied dates; clean the crucian carp, pat dry, heat oil in a pan, add ginger slices, and pan-fry the fish until golden brown on both sides, then remove.
2. Bring an appropriate amount of water to a boil in a pot, then add all the ingredients and bring to a boil again. Reduce to low heat and simmer for 3 hours. Add seasonings to taste and serve.