Chinese Food
Small bamboo shoots with pickled vegetables
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Spring is vigorous and hopeful. Don't believe it. You walk to the river. The overflowing spring tide is watering your life like milk. Don't believe it. You walk to the park. The peach blossom and willow green light up the hope of growth. Don't believe it. You turn around in the vegetable market. Fresh bamboo shoots, brown purple toon, silly pumpkin. Everything is a natural gift.
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients. Cut ginger and garlic. Cut dry chili into small pieces. Rinse pickled vegetables. Wash bamboo shoots. Cut streaky pork and bacon into small pieces. Separate fat from thin.
Step2:The pan is hot. No oil. No oil. No oil. No oil. Put the pickles in the pan and stir fry. Remove the moisture from the Kang.
Step3:Put the whole bamboo shoot in the boiling water and blanch for about three minutes. Remove the astringency. Take out the cold water. Cut the bamboo shoots.
Step4:Put the canola oil in the pan.
Step5:Add bacon and minced pork and stir in oil.
Step6:Add in the ginger and garlic and dry pepper to stir up the fragrance.
Step7:Turn to medium heat. Put in the lean part of bacon and streaky pork. Stir until the color changes.
Step8:Turn the fire. Stir fry the bamboo shoots.
Step9:Then stir fry the pickled vegetables.
Step10:Pour in a little soy sauce. Add in a little sugar and stir fry until fragrant and then out of the pot.
Step11:This dish is a perfect match with congee. It can also be used as stuffing to wrap into steamed buns and dumplings. It tastes good.
Step12:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
