Braised bamboo shoots with scallions and oyster sauce

Overview

Spring is the time to eat fresh bamboo shoots. The dish I made today is very delicious with fragrant green onions and fresh bamboo shoots.

Raw material picture
Pour water into a pot and add salt to boil. Peel the shells of the bamboo shoots, cut them in half and put them in the pot. Boil the water for about 3 minutes after the water boils again.
Rinse the blanched bamboo shoots with water and slice into slices. Cut small garlic into sections.
Heat the pot, pour in an appropriate amount of corn oil, and when it is 70 to 80% hot, add the bamboo shoot slices and small roots of garlic, and stir-fry over high heat.
Add white sugar and stir-fry until the moisture in the bamboo shoots dries up and becomes slightly yellow, then add dark soy sauce and light soy sauce and stir-fry until the bamboo shoots are colored.
After coloring, add salt and stir-fry evenly. Add a small bowl of boiling water, cover the pot and simmer. When the water is reduced by half, add oyster sauce and stir-fry.
When the water in the pot is almost dry, you can turn off the heat and put it on the plate.
Finished product pictures