A warm local dish in winter

A warm local dish in winter

Introduction:

"Winter is the season for a large number of green shoots to go on the market. This kind of vegetables with good quality and low price is the absolute leading role in the Sichuan food market. A large number of big green vegetables are made into pickles and salt dishes, and this kind of green shoots, which mainly eat the stems, is a good choice for stewing. Especially after eating a lot of greasy food, drinking a bowl of green shoots soup is the favorite solution for Sichuan people."

Production steps:

Step 1: get the material ready.

Step 2: peel the head of the asparagus and cut it into strips of thumb size. Cut the tip of the asparagus into slices of pork. Smash garlic and slice ginger.

Step 3: add a little oil into the pan and stir fry the pork.

Step 4: stir fry until the surface of the pork is golden, add pepper, garlic, ginger and saute until fragrant.

Step 5: stir fry the bamboo shoots, add boiling water, cover and cook.

Step 6: add the tip of the asparagus and continue to cook.

Step 7: cook until the bamboo shoots are soft, add salt to taste and medlar to decorate.

Materials required:

Green shoots: 3

Pork: 200g

Salt: right amount

Ginger: 5 pieces

Garlic: 2 cloves

Zanthoxylum bungeanum: 20

Wolfberry: moderate

Note: this method is also applicable to other rhizome vegetables.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh