Fried spring bamboo shoots

Overview

A few days ago, my mother-in-law asked relatives to bring us two big spring bamboo shoots from my hometown. It’s been a while since I’ve eaten fresh bamboo shoots, so I was thinking about making some delicious spring bamboo shoots that can be eaten with rice. My husband and I both like spicy food, so we added millet pepper, which is really delicious and spicy~~

Tags

• hot dishes
• garlic
• millet pepper
• oyster sauce
• pork belly
• spring bamboo shoots
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel the spring bamboo shoots and cut off the old parts of the roots (the photos without peeling were taken by my husband before they were taken)

   

2. 2 Boil water in a pot, peel and blanch the slices, add the bamboo shoots after the water boils, stir-fry again and cook for 3 minutes (the purpose of blanching is to remove the astringency of the spring bamboo shoots)

   

3. 3 During the blanching process, we first prepare the pork belly and ingredients, and cut the pork belly into thin slices

   

4. 4 Millet pepper, chopped garlic, I forgot to take a photo of the cut (my husband and I both love spicy food, so we added more, you don’t need to add it if you don’t like spicy food, it’s just as delicious)

   

5. 5 Boil the water, scoop out the supercooled water, and then drain the water

   

6. 6 Heat the pan and stir-fry until it is 70% hot. Add the pork belly and stir-fry out the oil over low heat (be sure not to use high heat, as the oil in the pork belly will dry out and the bamboo shoots will not be so fragrant. You can also add some peanut oil after adding the pork belly so that the lard will come out faster)

   

7. 7 When the oil is almost out, add the chili and garlic. After the aroma is released, add the drained bamboo shoots, add an appropriate amount of soy sauce, stir-fry for a few times, add the oyster sauce, continue to stir-fry for one minute, add an appropriate amount of water, and simmer on low heat for 10 minutes after the water boils

   

8. 8 After simmering for 10 minutes on low heat, reduce the juice over high heat and take it out of the pan! If you like the soup, you can save some for cooking (oyster sauce and soy sauce are salty in nature, so you don’t need to add any salt if you add more. Taste the taste before serving. If it’s not flavorful enough, add some salt)