Shredded Soaked Bamboo Shoots
1.
Self-bubble sour shoots, cut off the old part, cut it from the middle with a knife, and then tear it into silk by hand for use;
2.
An appropriate amount of pork belly, cut into thin slices, when the meat is less at the end, cut with a flat knife; cut the small red pepper into red pepper slices; appropriate amount of garlic sprouts;
3.
Put more water in the pot and boil, pour in the sour bamboo shoots, boil on high heat and cook for 2 minutes to remove most of the sourness, remove with a colander and set aside;
4.
Heat the pan, go to the oily pan, add the pork belly, stir-fry on medium-low heat, and fry the pork belly oil. Stir the meat until fragrant. After the pork belly is fragrant, take it to the side of the pot, add a spoonful of bean paste and stir-fry. Stir-fry with pork belly, pour in small red peppers and stir-fry together, pour in the right amount of water several times during frying, until the red peppers become soft and juicy;
5.
Add sour bamboo shoots, add appropriate amount of dark soy sauce, salt and chicken essence, and stir evenly over high heat. When the bamboo shoots and peppers are all soft, add garlic sprouts and stir fry, pour in some cornstarch water and stir fry so that the juice sticks to the bamboo shoots. Top, and finally pour in pepper oil, how much depends on your own taste, and you can start the pot.
6.
Finished picture.
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