1. Lei Sun received a lot, peeling the skin is a big deal!
2. Cut off the tips of the bamboo shoots and remove the old roots underneath. The upper skin is not removed, it is used for peeling bamboo shoots by hand, and about 10 cm should be cut off. The lower part is stir-fried and eaten.
3. Boil for 10 minutes to remove the oxalic acid from the bamboo shoots and let it cool naturally. If you buy bitter bamboo shoots, you need to change the water several times to extend the soaking time.
4. Use the knife to slap the bamboo shoots and change the knife into suitable bamboo shoots. The slap can make the bamboo shoots form many natural cracks, making it easier to taste.
5. Cut the right amount of pork belly into thick strips, fat and thin.
6. When stir-frying, add fattened pork first, then add lean pork and stir to whiten after the oil is added. Add cooking wine and soy sauce to stir-fry and serve.
7. Wash the pot, add oil again, add pickled pepper, chili, ginger, stir fragrant, and add green onion and garlic.
8. Next, add the shredded bamboo shoots and stir fry for a few times, add the shredded pork and stir fry for about 1.5 minutes, then add the shredded fungus and stir fry.
9. Add appropriate amount of salt and stir fry evenly.
10. The Leishan is crispy and tender, and the pickled pepper is slightly spicy. It is very delicious.
