Stir-fried pork slices with spring bamboo shoots

Overview

It is the star ingredient of China on the tip of the tongue, and it is also our favorite delicacy, that is spring bamboo shoots. Bamboo shoots are available all year round, but spring bamboo shoots and winter bamboo shoots have the best taste. Whether cooked cold, fried or boiled, they are fresh and fragrant and are one of people's favorite delicacies. In fact, the season for eating spring bamboo shoots is very short. After the beginning of spring, it is the season when fresh spring bamboo shoots are on the market. Their white bodies are wrapped in layers of bamboo shoots. When you help them uncover them, the fresh bamboo shoots are tender, delicious and refreshing. They are worthy of being called Shan Bazhen.

Tags

• hot dishes
• home cooking
• black fungus
• cooking wine
• light soy sauce
• oil
• spring bamboo shoots
• starch
• tenderloin
• green onions
• pepper
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Add appropriate amount of salt, starch, cooking wine and light soy sauce to the meat slices, mix well and marinate for five minutes;

   

3. 3 Put the spring bamboo shoot slices into a pot and blanch water, add a little salt and blanch for two minutes;

   

4. 4 Use another pot of water, add a little salt to blanch the black fungus, blanch it and set aside;

   

5. 5 Heat the oil in the pan, add the marinated meat slices and stir-fry;

   

6. 6 Stir-fry until the color changes, add the blanched bamboo shoots and stir-fry;

   

7. 7 Add a little water and cook for two minutes;

   

8. 8 Add black fungus and stir-fry;

   

9. 9 Finally, add salt and pepper to taste and serve on a plate. Sprinkle some chopped green onion on top.

   

10. 10 It's served.