[sichuan Cuisine]: Winter Bamboo Shoots in Glutinous Sauce
1.
Peel the winter bamboo shoots and cut into strips.
2.
Bring the water to a boil, add winter bamboo shoots and take out.
3.
Remove the fascia from the chicken breast.
4.
Punch Chengrong with a knife back.
5.
Put the minced chicken in a bowl, add egg white, lard, water starch, salt, and a little water, stir evenly to make chicken grits.
6.
Wrap the drained winter bamboo shoots with a layer of chicken grits and dip it in a thin layer of cornstarch.
7.
Put them into 50% hot oil one by one and fry them.
8.
Remove the oil when deep-fried until light yellow.
9.
Put the pot on the fire, add oil and heat, add green onion and ginger until fragrant, and stir-fry with sugar until it is amber.
10.
Pick out the sliced green onion and ginger and add winter bamboo shoots.
11.
Add cooking wine, salt, glutinous rice juice and cook until winter bamboo shoots are delicious.
12.
The winter bamboo shoots are served on a plate, the soup thickens, and the sesame oil is poured when the pot is started.
13.
Pour the gorgon juice on the winter bamboo shoots.