1. Prepare the ingredients, a little chopped green onion, peel the spring bamboo shoots, slice them, boil the water, remove and drain the water. Soak the sauerkraut in cold water for half an hour, take out the squeezed water, and cut it into one-centimeter sections. Wash the shrimp skins with water.
2. Heat 15 ml of olive oil in a hot pan, add the fat and stir-fry until the oil comes out. Add the ginger, garlic and shrimp skin to saute, add sauerkraut and fry until cooked.
3. Add spring bamboo shoots, stir-fry with cooking wine, sprinkle with salt, chicken essence, and chopped green onion and stir-fry evenly.
4. Finished product
5. Finished product
6. Finished product
7. Finished product
8. Finished product
9. Finished product
Tips:1. Boiling water can remove the oxalic acid contained in the bamboo shoots and reduce the astringency.
2. If the sauerkraut is very salty, you can add no or less salt.
