Exclusive Hot and Sour Bamboo Shoots

There aren't many bamboo shoots this month, so I bought Guangxi bamboo shoots online. Each is huge, weighing about 5 jin.

Peel the bamboo shoots and slice or shred them, then marinate directly in cold water or boiled and cooled water. Just make sure the water covers the bamboo shoots. Yes! Don’t add anything, pay attention to sealing, and it can be stored for a month, or 20 days in summer. After marinating, rinse them twice with clean water and set aside. (It smells like Luosifen, OMG!)

Put oil in the pan and add minced garlic to fry until fragrant.

Add the bamboo shoots and a little soy sauce.

Stir-fry, add a spoonful of chili sauce. This chili sauce is extremely spicy, so be sure to add it carefully.

Add a small amount of water and cook for a while to let the bamboo shoots absorb more flavor.

When the water is about to boil dry, taste the saltiness, because the chili sauce is a bit salty. If you want it saltier, add a little more salt.

This is chili sauce made from pointing sky peppers bought online; it's really extremely spicy.

Remove from the pot after the water has dried.

It tastes just like the sour bamboo shoots in the hot and sour bamboo shoot noodle soup from small street shops in Shanghai!