1. Prepare sour bamboo shoots (I’m going to be a bit more verbose here: the soaking of sour bamboo shoots is the same as capers, find a clean bottle or kimchi jar. Prepare the pickled beans, radishes and spring bamboo shoots. Boil in mineral water and add Salt, pepper, aniseed, grass fruit, bay leaves, pour in cooking wine and crushed rock sugar. After cooking, let cool and pour into sterilized utensils, add a bag of pickled peppers bought in the supermarket, and add what you want to pickle Close the lid of the vegetables and vegetables and eat them in a week).
2. The sour bamboo shoots have soaked softly during the pickling. I want to eat softer sour bamboo shoots, so I tore them into strips and put them in a pot of boiling water to cook for a while.
3. Transfer to a plate and control the moisture, prepare the onion, ginger, garlic and millet pepper rings.
4. Raise the pot and burn the oil.
5. Saute the chives, ginger, garlic and millet pepper.
6. Pour into a bowl, add salt, soy sauce, oyster sauce, chicken essence and a little warm water to make a bowl of juice.
7. Pour it on the boiled sour bamboo shoots.
8. Finished picture.
