Cooking Steps

1. 

   Step1:Peel and wash the bamboo shoot

2. 

   Step2:Cut into small piece

3. 

   Step3:Blanch the bamboo shoots in cold water for 10 minutes to remove the astringency. If the bamboo shoots are not astringent, this step can be omitted.

4. 

   Step4:Let's cool down.

5. 

   Step5:The blanched bamboo shoots should be used for water control. Enough time to float in cold water. (if there are many bamboo shoots, you can blanch them and soak them in cold water. Change more water during this period. Put them in the refrigerator for 3-4 days. Otherwise, the bamboo shoots will grow old soon.

6. 

   Step6:Let's cut the meat next. Cut the fat meat apart. It's better to fatten the meat. Only in this way can the cooked shoots taste good. Cut the meat and add cooking wine. Marinate the ginger slices. If the lean meat wants to be tender, it can be marinated with starch.

7. 

   Step7:When the oil is hot, stir the fat first to produce the extra fa

8. 

   Step8:The fat meat is almost stir fried with lean meat.

9. 

   Step9:The meat is almost stir fried and seasoned with raw soy sauce. I think it's better to cook the meat with thick oil and red sauce. Add a spoonful of soy sauce if you want a nice color.

10. 

    Step10:Add the bamboo shoots and stir fry for a while. Let the bamboo shoots fully absorb the grease.

11. 

    Step11:Add some hot water to the stir fry. Boil for 10 minutes.

12. 

    Step12:Heat up the juice. Add some salt. Chicken essence will be fine.

13. 

    Step13:Done. The bamboo shoots produced in this way have no astringency. There is no spice in it. The bamboo shoots are full of soup. They can eat the original flavor of the bamboo shoots. Emma, I can really play