Stir-fried Spring Bamboo Shoots
1.
Slice the Lap Mei.
2.
Clean the bamboo shoots.
3.
The bamboo shoots are peeled, sliced, and boiled in water. Bamboo shoots contain oxalic acid. The boiled water can be removed to reduce the astringency and reduce the bad effects of oxalic acid.
4.
Pick up a pan, sauté ginger and garlic, sauté the lavender flavor until it slowly becomes transparent.
5.
Fry the bamboo shoots together for 1 minute.
6.
Add appropriate amount of cooking wine, salt, and light soy sauce to taste. Stir some water along the side of the pot and stir well.
7.
Alright, put it on the table.