Braised spring bamboo shoots in oil

Overview

How to cook Braised spring bamboo shoots in oil at home

My husband bought a very big bamboo shoot. He was afraid that such a big bamboo shoot was old, so he thought of making braised bamboo shoots in oil. The tender upper part is reserved for stir-frying or marinating.
Trim off some old edges of the bamboo shoot roots, wash and cut into thick slices.
Heat oil in a hot pan and add bamboo shoot slices.
Stir fry for about a minute and then add salt.

$Braised spring bamboo shoots in oil step 4$
Stir-fry until the surface of the bamboo shoots is lightly browned.
Add a spoonful of chili oil.
Continue to stir-fry evenly, add a little more oil, and make every piece of bamboo shoots fully coated with oil, and fry until they are crispy.
After stewing for a while, stir-fry a few times. After repeating this a few times, the bamboo shoots will become soft and the color will begin to darken. At this time, pour a spoonful of mature vinegar and stir-fry quickly.
Add a little chicken essence and stir-fry evenly before serving.
Don't add water during the whole process, just simmer and fry in oil.
This bamboo shoot root is actually sweeter and chewier than the old one. Adding vinegar can remove the astringency of the bamboo shoots and make the bamboo shoots crispier and sweeter.