Sweet and Spicy Bamboo Shoots
1.
Cut the bamboo shoots into even thin slices.
2.
Then put it in the pot and cook it, adding some cooking wine to the boil to remove the sizzling taste of bamboo shoots. After it's cooked, let it out with cold water. Drain the water after it has cooled thoroughly, and put it in a large container for later use
3.
Start preparing seasoning 1. Cut the garlic seeds into minced garlic. Chopped chili and set aside
4.
This is seasoning 2. Prepare chili powder and pepper powder, the ratio is 3:1
5.
This is seasoning 1. Add 3 spoons of sugar. A teaspoon of salt. Add light soy sauce. Then a little white vinegar. Stir well and set aside
6.
Seasoning 2, chili powder and prickly ash powder in proportion and mix well
7.
Add hot cooking oil. Canola oil is the highest. Mix well while it's hot. Season 2 is done.
8.
Then pour seasoning 1 into the bamboo shoots. Pour in 3 scoops of seasoning 2. Because my chili powder is not very spicy. So it won’t be too spicy if you put three spoons
9.
Then, after mixing well, cover with plastic wrap. After standing for 5 hours, it will taste. I did it the night before. Let it go all night. It's very tasty when I ate at noon
10.
This is the effect of being on the table at noon the next day.
