1. Remove the skin of the bamboo shoots, pinch it with your hands, and cut off the older bamboo shoots at the bottom with a knife.
2. After cutting the bamboo shoots with a knife, cut them into 3 cm long sections and wash them to control water.
3. Bring water to a boil in a pot, add bamboo shoots to blanch water, and cook for about half an hour. It should be blanched with boiling water before eating to remove the oxalic acid in the bamboo shoots.
4. Take out the bamboo shoots and soak them in cold water. Change the water every 4 hours for one day. This operation can remove the astringent taste of the bamboo shoots.
5. Put the bamboo shoots in a plate, add salt, sugar, vinegar, chili oil, sesame oil, and stir-fry the dew.
6. Mix well and serve.
Tips:For more food, follow the public account on WeChat: Du Niang Vegetable Garden and Kitchen, you are welcome to come.
