Fresh, tender and crispy---three cups of bamboo shoots

Overview

You must have never thought that spring bamboo shoots can be so delicious. The strong seasoning did not cover up the tenderness of the spring bamboo shoots. The bamboo shoots were still sweet and had an extra layer of plumpness. Really amazing!

Tags

• hot dishes
• common dishes
• old man
• dinner with friends
• taiwanese food
• spring equinox
• dinner
• nourishes the lungs
• moisten the lungs and relieve cough
• chaotian pepper
• light soy sauce
• nine-story pagoda
• rice wine
• rock sugar
• spring bamboo shoots
• ginger
• sesame oil
• shallots

Ingredients

Steps

1. 1 Peel the shallots, remove the roots, and cut into small pieces; slice the ginger and chili pepper into diagonal slices; wash the nine-layer pagoda and set aside the leaves.

   

2. 2 Peel the spring bamboo shoots and cut into hob pieces.

   

3. 3 Heat a suitable amount of oil in a pot until it is 70% hot, add the bamboo shoots and fry until the surface of the bamboo shoots shrinks slightly and take them out.

   

4. 4 In another pot, add sesame oil and heat until 50% hot. Add garlic, shallots, ginger slices and Chaotian pepper and sauté until fragrant.

   

5. 5 Add the bamboo shoots, add light soy sauce and rock sugar and stir-fry for a while.

   

6. 6 Add rice wine to the pot and cook over high heat until the soup thickens.

   

7. 7 Sprinkle in the nine-layer tower and stir-fry until the leaves become soft.