Braised thunder bamboo shoots in oil, not blanched, crispy, tender and sweet

Cooking Instructions

1. I checked a lot of methods for peeling spring bamboo shoots, and I still used this one

   

2. Make a cut with a knife and peel the shell

   

3. Cut off the old roots at the bottom

   

4. Wash and crush with a knife to get a better taste

   

5. Cut large ones into small pieces

   

6. Put more oil in the pan

   

7. Bamboo shoots in cold oil

   

8. Add a pinch of salt

   

9. Stir-fry over medium-low heat

   

10. Slowly you can smell the fragrance

    

11. Stir-fry until the surface is a little browned

    

12. Add an appropriate amount of light soy sauce, dark soy sauce and rock sugar

    

13. After stir-frying and coloring, add an appropriate amount of water

    

14. Cover the pot and simmer

    

15. Open the lid when you hear a crackling sound

    

16. Reduce the heat to high and reduce the juice

    

17. Out of the pot! It's so appetizing!

    

18. Delicious food, spring is worth having~