Pickled Chili Spring Bamboo Shoots

Name: Pickled Chili Spring Bamboo Shoots
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste spring bamboo shoots; to taste Scallion; to taste Ginger; to taste Garlic; to taste Small chili pepper; to taste pickled chili; to taste star anise; to taste Sichuan pepper; to taste Salt; to taste white vinegar; to taste Baijiu; to taste Water

Blanched spring bamboo shoots steep overnight in a lively bath of pickled chilies, vinegar, and white wine, keeping their tender crunch.

24 hrNewEasy Pickled & Preserved Mix Mild Spicy

Instructions

1
Peel the spring bamboo shoots and wash them clean for later use
2
Then slice the spring bamboo shoots
3
Bring water to a boil in a pot, add salt, then add the spring bamboo shoots and blanch for half a minute. Remove and let cool for later use.
4
Mince the garlic, slice the green onion and ginger, dice the small chili peppers, and set aside the Sichuan peppercorns and star anise.
5
After the spring bamboo shoots have cooled, add scallions, ginger, garlic, star anise, Sichuan peppercorns, and diced small chili peppers.
6
Then add the pickled chili, 2 tablespoons of white vinegar, and 1 tablespoon of white liquor.
7
Pour in 1 cup of water and stir well.
8
Put the spring bamboo shoots into a sealed container and soak for one day
9
Use clean chopsticks to take out the soaked spring bamboo shoots.