Fried Shuangdong

Overview

How to cook Fried Shuangdong at home

Prepare materials.
Soak the mushrooms in warm water and cut into halves. Squeeze out the water and set aside.
Slice winter bamboo shoots (I used spring bamboo shoots instead). Cut the onion into small slices.
Put oil in the pot (I used lard boiled with raw shrimp heads and crabs, you can use vegetable oil directly) and let it boil.
After heating, add winter bamboo shoots, stir-fry over low heat and remove.
Leave remaining oil in the pot, add mushrooms, stir-fry, remove and set aside.
Continue to heat the remaining oil, add onion slices and sauté until fragrant
Add winter bamboo shoots and stir-fry,
Then add the mushrooms and stir-fry
Add salt, stock, and light soy sauce, stir well, and simmer until the soup begins to thicken, then turn up the heat.
Pour watery starch along the edge of the pot to thicken it. Drop in sesame oil and remove from pan.