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Ingredients: 200 grams of spring bamboo shoots.

Seasoning: 10 grams of Chubang oyster sauce, 4 grams of Chubang three-fresh chicken essence, 8 grams of Chubang straw mushroom dark soy sauce, 9 grams of white sugar, 11 grams of lard, and 20 grams of Huadiao wine (five years).

Production process:

1. Peel the spring bamboo shoots and remove the old roots. Cut the processed spring bamboo shoots into long strips and gently tap them with a knife to loosen the spring bamboo shoots and make them more flavorful;

2. Pour lard into the pot, add spring bamboo shoots and stir-fry over medium-low heat until the spring bamboo shoots absorb the fat;

3. After cooking the Huadiao wine, add water (just cover the ingredients), add other condiments except chicken essence, and cook over medium heat for seven minutes;

4. When the juice is reduced, add Chubang Sanxian Chicken Essence, pour an appropriate amount of wet corn starch to thicken it and serve it on a plate.