Filled with the taste of spring / Malan Tou with Spring Bamboo Shoots

Prepare the ingredients.

Remove the yellow leaves from the Malantou, soak and wash it clean. Put an appropriate amount of water in a pot, add 1 teaspoon of salt and bring to a boil. Add the Malantou for blanching, and after boiling, remove it and put it in prepared purified water or ice water to cool; take it out, squeeze dry, and chop into small pieces for later use.

Bamboo shoots also need to be blanched in salted water for 3-5 minutes (mine were already pre-treated, so I skipped this step). Take the tender parts of the bamboo shoots and chop them into fine pieces. The ratio of malan (wild vegetable) to bamboo shoots is 2:1.

Sea cucumber is a ready-to-eat sea cucumber. Just boil water, add cooking wine, blanch it briefly, take it out and cut it into sections, place it in a container, and pour in seafood broth to set aside for later use.

All the ingredients are prepared.

Put the ingredients together, add five-spice powder and sugar, chicken essence, and rattan pepper oil, as well as an appropriate amount of salt, and mix evenly.

Heat the pot and pour in Longda peanut oil, heat it until hot, then turn off the heat. Pour the stirred Malantou and spring bamboo shoots into the pot and mix well.

Plate it according to your preferred style.

You can plate it, and finally place the sea cucumber on top for garnish to finish.

Mouthful of fresh aroma, letting you enjoy spring in one bite......