Hot and Sour Bamboo Shoots

Hot and Sour Bamboo Shoots

1. There are no bamboo shoots this month. I bought Guangxi bamboo shoots online. A huge one, one weighs 5 catties.

2. The bamboo shoots are peeled and sliced or shredded and marinated directly in cold water or boiled. The bamboo shoots should be submerged in the water. Correct! Do not put anything, pay attention to seal, keep for one month, 20 days in summer will do. After marinating, wash twice in clean water and remove for later use. (A smell of snail powder, OMG!)

3. Put oil in the pan and saute the minced garlic until fragrant.

4. Add bamboo shoots and a little soy sauce.

5. Stir fry, add a spoonful of chili sauce, this chili sauce is very spicy, so you must put it carefully.

6. Add a small amount of water and cook it to make the bamboo shoots more delicious.

7. Taste the saltiness when the water is about to boil dry, because the chili sauce is a bit salty, if you want a more salty taste, add a little more salt.

8. This is Zhitianjiao Chili Sauce bought online, it's really spicy.

9. Cook out after the water dries.

10. It tastes the same as the sour bamboo shoots in the hot and sour bamboo shoot noodles in the street shop in Shanghai!

Tips:

The development of sour bamboo shoots must not touch the oil! Otherwise, all previous efforts have been abandoned!