Ingredients:
Dried rehydratedMushrooms300 grams, porkRib meat150 grams,Winter bamboo shootsSlices 50 grams,Shrimp floss20 grams,EggOne, rice wine 25 grams,Chicken broth450 grams,Fine salt3 grams,Monosodium glutamate (MSG)2 grams,Sugar3 grams,Pork fat30 grams, cornstarch 30 grams, oil 800 grams,Sesame seedsOil 10 grams, green onion,GingerJuice 25 grams.

Steps:
1. Chop the pork rib meat and shrimp floss finely, mix them together in a container, then add egg, 10 grams of rice wine, 1 gram of fine salt, 1 gram of MSG, 15 grams of pork fat, 20 grams of cornstarch, and green onion ginger juice. Mix well. Spoon this mixture onto each mushroom.
2. Heat oil in a pot until it is six-tenths hot, then fry the mushrooms until they are thoroughly cooked. Remove them from the pot.3. In a wok, leave 30 grams of oil and add the fried mushrooms. Pour in rice wine, and sprinkle with bamboo shoot slices.4. Add chicken broth, rice wine, fine salt, sugar, pork fat, and simmer until the sauce thickens. Add MSG, use cornstarch to thicken the sauce further, pour in sesame oil, then serve.
3 Leave 30 grams of oil in the wok, add the shiitake cake, pour in some cooking wine, and sprinkle with winter bamboo slices.
4 Add chicken broth, cooking wine, salt, sugar, and pig fat. Simmer until the sauce is, add MSG, thicken with water starch, and drizzle with sesame oil before serving.