Oil-saving Version of Braised Bamboo Shoots

Name: Oil-saving Version of Braised Bamboo Shoots
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh bamboo shoots; 200g pork; Some garlic; Some Braised Soy Sauce; Some Cooking Wine; Some Vinegar; Some oil; Some salt; Some Chicken Bouillon Powder

by Facing the sun

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I have seen our Jiangnan braised bamboo shoots in an episode of "Hometown on the Bite of the Tongue". It seems that the method on TV seems to be suitable for hotels. In general, few people at home use so much oil to fry the bamboo shoots. But if you also want to eat this braised bamboo shoots at home, you might as well try the sunshine method. If the taste is not lost, it will drip out after being fried. "

Ingredients

500g Fresh Bamboo Shoots
200g Pork
Some Garlic

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Some Braised Soy Sauce
Some Cooking Wine

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Some Vinegar
Some Oil

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Some Salt

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Some Chicken Bouillon Powder

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Oil-saving Version of Braised Bamboo Shoots

1. Peel off the skin of fresh bamboo shoots and set aside.

2. Boil the fresh bamboo shoots in a pot with water.

3. Cut the boiled bamboo shoots into sections and shred the meat.

4. Heat the pan with cold oil, add the garlic and fry for a fragrance, add the shredded pork.

5. The shredded pork is stir-fried until it changes color.

6. Add the bamboo shoots to the pot and stir fry over high heat.

7. Stir in appropriate amount of braised soy sauce, cooking wine, vinegar, and salt.

8. Stir-fry until the bamboo shoots are full of flavor, add an appropriate amount of chicken essence and mix well.

Tips:
1. Blanching fresh bamboo shoots can remove the astringency.

2. Stir-fried fresh bamboo shoots mixed with cooking wine and vinegar can also remove the astringency.