1. Clean the water bamboo, drain the water, and cut into hob blocks.
2. Put an appropriate amount of oil in the pot, pour in the water bamboo and stir fry for a while.
3. Turn to medium heat and fry slowly until the surface of the rice white is slightly browned and wrinkled.
4. Add 1 tablespoon of light soy sauce and 1 tablespoon of hoisin sauce to taste, add a little salt according to personal taste.
5. Stir-fry and add a little water to boil.
6. Boil the water chestnut for 2-3 minutes, then add some sugar to taste.
7. Turn off the heat until the soup is thick and collect the juice, then serve it out and serve.
Tips:1. Water pipes do not eat oil, but for oily stewed vegetables, add a little more oil when stir-frying, so you can pour out the excess oil when the water pipes are stir-fried until soft.
2. The amount of salt can be adjusted according to your own taste.
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