Wild Bamboo Shoots Minced Pork Fried Sauce
by Mama Hao
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash all the ingredients, dice bamboo shoots in water, dice carrots, dice fragrant dried, and dice fat and lean separately; mince ginger, garlic and green onion, and cut green pepper into circles for use.
2. A bowl of homemade Lao Gan Ma sauce.
3. 1 spoon of sweet noodle sauce.
4. Stir-fried sesame seeds.
5. Heat the pot and pour the diced fat.
6. The diced fat is simmered until golden and oily.
7. Pour in the diced lean pork and minced ginger garlic chili rings in turn.
8. Saute the minced ginger and garlic until the lean meat shrinks and discolors.
9. Pour in Lao Gan Ma sauce and sweet noodle sauce in turn.
10. Stir-fry and color, add a little Jinlan soy sauce and stir-fry for about 1 minute.
11. Pour in the diced wild bamboo shoots, diced carrots and dried fragrant diced in turn and fry for 1 minute.
12. Add a bowl of water, turn to a low heat and simmer until the carrot is simmered.
13. Uncover the lid and sprinkle with fried white sesame seeds.
14. Sprinkle with chopped green onion at the end. (Pour some fragrant sesame oil when you start the pot. My sesame oil is in the shape of a barrel from my hometown, so I can’t take pictures with it!)
Tips:1. Homemade Laoganma sauce and sweet noodle sauce and Jinlan soy sauce all have a salty taste. I personally think that the taste is just right, and no other seasonings are needed.
2. The side dishes of the sauce can be diversified.
3. Wild bamboo shoots must be boiled.
