Heart-protecting meat and braised bamboo shoots

Overview

The bamboo shoots are crispy and sweet when eaten in spring, the heart-protecting meat is chewy, and the sauce is fragrant and very delicious.

One bamboo shoot, very tender.
Process well and cut into thick pieces.
Blanch in cold water for a few minutes, take out and set aside.
Wash and protect the heart meat.
Cut into thick pieces.
Put it into a pot of boiling water and blanch it, add ginger slices and cooking wine to remove the fishy smell.
The ingredients are all taken care of.
Heat a little oil in a pan, add the spices and stir-fry until fragrant.
Add the heart meat and fry for a while.
Add soy sauce, dark soy sauce, and sugar and stir-fry until colored.
Add appropriate amount of boiling water (just enough to be level with the meat).
Bring to a boil over high heat and add bamboo shoots.
Cover and simmer over medium-low heat for about 30 minutes (if you like it chewy, simmer it for a little while, if you like it soft and chewy, simmer it for a while).
This was simmered for 30 minutes.
Turn up the heat to reduce the juice slightly.
Place on a plate and sprinkle some chopped green onion.
Finished product picture.
Finished product picture.