Stir-fried Small Bamboo Shoots with Bacon
1.
It is such a small bamboo shoot, the outer shell of the bamboo shoot has been peeled off. Two of these are 1 catty and 1 tael, most of which are used to fry bacon, and the other half are fried pickles made by my mother.
2.
Peel off the remaining bamboo shoots, pinch off the hard roots, and wash them. First slap the bamboo shoots flat with a knife, and then cut them into lengths of about an inch. The knots of the bamboo shoots are very hard, but the internodes in the middle are still tender. Just remove the knots.
3.
Cut the bacon into slices. (This is the bacon cooked before, cook more at a time, just take one or two pieces when you need it later.)
4.
Finely chop ginger, garlic and dried chili.
5.
Pour a small amount of oil into the pan, and stir-fry the bacon first. Don't stir it for too long.
6.
After the bacon is a little burnt, add the minced ginger garlic and dried chili, and stir fry a few times.
7.
Pour in the small bamboo shoots and stir fry for two to three minutes.
8.
Pour in a small bowl of cooking wine (to remove the fishy smell of bamboo shoots), a bowl of water, mix well, cover and simmer for about five minutes. Be careful to turn down the pot in the middle, do not boil the water dry.
9.
Finally, add some light soy sauce to taste, stir fry and mix well.
10.
Finally, put it on the table.
Tips:
1. The knots at the roots of the small bamboo shoots are relatively hard, but the middle poles are still tender. You can fold off the internodes and discard the knots. When cutting, use a knife to flatten it first, and then cut into sections, so that it is more delicious.
2. Adding some cooking wine during cooking is to remove the fishy smell of bamboo shoots.
3. My bacon is very salty, so I didn't add any salt, just added a little light soy sauce to taste.
4. The bacon is a marinated product, don't stir it too much, just fry it slightly.
