Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning 1. Bake the bamboo stalks with warm water for 10 minutes, wash the stalks, cut into 2 cm long sections, and then cut each section into 4 small lobes, first rinse them in the water, then simmer in the soup pot. Take it out.
2. Put the pig liver into the fascia into a broth, put it into the soup bowl, add the broth and mix thoroughly, filter the liver residue with fine sputum or gauze, and use the liver juice; soak the onion and ginger in the liver juice for 5 minutes, and pick it up. Add egg white, salt, and cooking wine in a bowl and mix thoroughly. Steam on the drawer for 10 minutes to make the liver juice condense into a paste.
3. Sit in the pot, add broth, salt, pepper, monosodium glutamate, cooking wine to boil, put in bamboo simmer, put into the soup bowl, take out the steamed liver paste, gently put the liver paste along the bowl wall with a fine sign Make a circle and buckle into the bamboo soup to serve.

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