Winter Bamboo Shoots with Cured Beef

Name: Winter Bamboo Shoots with Cured Beef
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Hunan winter comfort: salt-cured beef is boiled, sliced and stir-fried with peppery winter bamboo shoots, celery, garlic leaves and chopped chili in a wok fragrant with soy, a bold, savory pairing of smoky cured meat and crisp seasonal shoots.

20 minNewMedium Hot Dishes Stir-fry Mild Spicy

Instructions

1
Slice the winter bamboo shoots and set aside.
2
The cured beef needs to be put into a pot and boiled briefly, then cleaned thoroughly and sliced for later use. If the cured beef is quite salty, it should be soaked in water once or twice to ensure a moderate saltiness.
3
Wash the celery and cut it into sections for later use.
4
Wash the garlic leaves and cut them into sections for later use.
5
Slice the ginger and set aside.
6
Put vegetable oil and lard into a frying pan, heat it up, then add ginger slices and stir-fry. Next, add winter bamboo shoots and stir-fry together, and add an appropriate amount of salt to let the bamboo shoots absorb the basic flavor.
7
After stir-frying the winter bamboo shoots for 1-2 minutes, add the chopped celery sections, garlic leaves, and chopped chili (you can also use small hot peppers) and stir-fry together. Then start seasoning by adding an appropriate amount of salt and soy sauce. Stir-fry briefly before adding a suitable amount of cooking wine or yellow wine so that the seasonings blend with the ingredients. Add an appropriate amount of boiling water, simmer, and cook until the water boils, then it's ready to serve.
8
After cooking, to ensure the temperature of the dish, it is recommended to serve it in a clay pot.