Braised Bamboo Shoots Tendons
1.
Wash the tendons, put cold water into the pot, boil, boil the froth and impurities, remove and wash
2.
Each of the washed tendons is cut into several sections for later use
3.
Put oil in the pot, add green onion, ginger and spices to explode the fragrance, add the boiled tendons and stir fry
4.
Pour 3 cups (about 720g) of water
5.
Pour in sugar-colored water and rice wine
6.
Bring to a boil on high heat, if there is any scum, turn to low heat and simmer for 1 hour
7.
In the middle of the braising process, take another pot and boil a pot of boiling water, and blanch the bamboo shoots that have been cut into hob pieces or smaller pieces for a while, remove and rinse with water repeatedly to remove the bitterness of oxalic acid and set aside
8.
If you need to set the plate, change to a new pot of water, add some salt after the water is boiled, and blanch the broccoli for two to three minutes
9.
About an hour later, add bamboo shoots, add appropriate amount of salt to taste, stir evenly and boil the remaining soup, then continue to reduce the heat and simmer for about half an hour
10.
Finally, open the lid and turn to high heat to collect the juice, and use a spatula to help make the soup evenly wrapped on the dishes. Basically collect all the soup and it is complete. If you like, you can sprinkle some green onion to enhance the flavor (color difference comes from kitchen lighting, and the finished product is natural light)
