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The process is to quick-boil the fresh monkey head mushroom in the boiling water, braise it in chicken broth, fully steam it, and at last braise with brown sauce flavored by some spices, and then put the steamed prawn egg and flesh around the mushroom as a colorful cloud. The dish is tender and delicious, dark red in color, thick and strong in sauce, salty and delicious in taste, and is a valuable delicacy of every kind.
translator: zhang Boyu,Li Jiachun
