Bamboo shoots with soy sauce

Bamboo shoots with soy sauce

Introduction:

"Jiang bamboo shoot, Wenzhou area's pet name for it. When it comes to the season of Jiang bamboo shoots, my mother always buys Jiang bamboo shoots to blanch, and then matches them with white cut meat. Sometimes, it's delicious to fry glutinous rice with it. So now when I see Jiang bamboo shoots, I always think of a lot of mom's dishes. And I have a special liking for Jiang bamboo shoots. Why do you say that? Hehe, I pretended to be shy and said, "because I like it too." Of course, my uncle prefers stir fried bamboo shoots. He said that the flavor of stir fried bamboo shoots is more beautiful, and the taste is more perfect after stir frying with heavy oil. Well, if someone likes it, I'm sure I'll have to work on it. I'd like to send you today's bamboo shoots with full sauce flavor. I hope you like them. "

Production steps:

Step 1: prepare bamboo shoots and sliced meat.

Step 2: hot dry pan, under the meat.

Step 3: fry until the meat is oily.

Step 4: add bamboo shoots and stir fry in heavy oil.

Step 5: fry until the bamboo shoots are slightly dry.

Step 6: add appropriate amount of water and cook slightly.

Step 7: finally, turn down the heat, add appropriate amount of soy sauce, stir fry until the taste is even.

Step 8: a simple and delicious bamboo shoots with soy sauce.

Materials required:

Bamboo shoots: 300g

Pork: 150g

Soy sauce: right amount

Note: Jiang bamboo shoots are made of heavy oil. When frying, it doesn't matter if the amount of oil is small. When loading the plate at the back, drain the remaining oil.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor