Delicious Hand-Peeled Bamboo Shoots Exclusive
Only the most tender bamboo shoot tips make the cut here, simmered gently with star anise, cinnamon, and fruit vinegar until every piece turns succulent and aromatic.
Instructions
- 1
Bamboo shoots are fresh and tender, and you need patience to peel them.
- 2
Cut off the bamboo shoot tips and peel away the old roots.
- 3
Only select the bamboo shoot tips, use the rest for other dishes, about 10 cm long, obtaining a total of 600g of bamboo shoot tips.
- 4
Add water to the pot until it covers the bamboo shoots by about two fingers.
- 5
Add 1g of fennel, 1g of star anise, 1g of cinnamon, 3 bay leaves, 3 slices of ginger, 10g of fruit vinegar, 6g of sugar, 10g of salt, and 20g of cooking wine.
- 6
Add pickled pepper water and pickled peppers according to your own taste; I added a total of 130 grams.
- 7
Bring to a boil over high heat, then simmer over low heat for 50 minutes.
- 8
Let it cool naturally, put it into a storage container, and store it in the refrigerator.
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Ingredients
Main Ingredients
- Bamboo pith600g
- Pickled chili water130g
- Ginger3 slice
- Fennel1g
Seasonings
- Bay leaf3 slice
- Star anise1g
- Cinnamon1g
- Sugar6g
- Salt10g
- Apple cider vinegar6g
- cooking wine20g