Braised Spring Bamboo Shoots in Oil

Peel off the outer skin of fresh spring bamboo shoots and cut off the tough roots.

Cut into large pieces using a rolling cut (don’t cut too small, they will shrink after stewing!).

Put the food into cold water, add a spoon of salt, and cook for 2 minutes after the water boils! Take it out and rinse with cold water to remove bitterness and make it even more crisp and tender~

Heat the pan and pour in the oil (you can add a little lard, the more oil, the more fragrant!) 4️⃣

Fry the ginger until fragrant, then toss in the bamboo shoot chunks, stir-frying over medium heat until the surface is slightly golden! Rice wine is used to remove the fishy smell.

Add 2 spoons of light soy sauce, 0.5 spoon of dark soy sauce, 1 spoon of sugar, and stir-fry crazily to color!

Pour in a little hot water, cover and simmer on low heat for 3 minutes! Stir halfway through, and make sure the bottom of the pan doesn't burn~

Turn up the heat to thicken the soup, and if you like it glossy, drizzle a spoonful of sesame oil on top! (You can also skip it).