How to make stir-fried spring bamboo shoots

The recipe of stir-fried spring bamboo shoots with soybean sauce is not as difficult as people think. Prepare the necessary things first, then start following the steps, and remember to control the heat well.

1. Peel off the skin of fresh bamboo shoots layer by layer, and cut the fresh bamboo shoots into 3cm dice starting from the top. When cutting to the root, if it feels difficult to cut, it means that this part of the bamboo shoots is old and is not suitable for making stir-fried bamboo shoots with sauce. Wash and shred shallots, mince garlic

2. Put the bamboo shoots into a soup pot, add enough hot water (the amount of water should be enough to completely submerge the bamboo shoots), bring to a boil over high heat, then simmer over low heat for about 5 minutes, then remove and drain thoroughly.

3. Add seafood sauce, minced garlic, Shaoxing wine, sugar, salt and water (about 40ml) into a small bowl and stir well to make the seasoning sauce.

4. Heat the oil in a wok over medium heat until it is 70% hot (place your palm over the wok and you can feel the heat rising), add the pork filling and stir-fry until cooked through, then pour the mixed seasoning sauce into the wok and stir-fry for a while over high heat.

5. Pour the blanched bamboo shoots into the pot and stir-fry for a few times to make the bamboo shoots evenly covered with sauce, and finally sprinkle with shredded green onions.

The specific steps for making the dish of stir-fried spring bamboo shoots with soybean sauce have been introduced. Now it depends on your own performance. However, before you start cooking, you still need to prepare all the ingredients. Only in this way can the dishes be the most delicious.