Winter bamboo shoots 500g Pork belly 50g
Carrot 20g Garlic sprouts 20g
Fresh chili pepper 20g Light soy sauce 20ml
Old soy sauce 10ml
How to braise winter bamboo shoots in oil The first fresh thing in spring, braised winter bamboo shoots in oil without being numb. Illustration of how to do it 1

Step 1

First of all, let’s talk about how to choose winter bamboo shoots with skin. Try to choose curved winter bamboo shoots with skin. The meat inside is plumper than straight ones. Pinch the bottom with your nails. The ones that can be pinched off easily are relatively tender. The first fresh thing in spring, braised winter bamboo shoots in oil without being numb. Illustration of how to do it 2

Step 2

There are nearly 3 kilograms of bamboo shoots with the skin on. After peeling, there is only about one kilogram left.The first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 3

Step 3

Cut it vertically into slices. It should be slightly thicker when stewing. If it is thin, it will affect the taste. The first fresh thing in spring, braised winter bamboo shoots in oil without being numb. Illustration of how to do it 4

Step 4

Boil the water and blanch the sliced ​​bamboo shoots in the pot The first fresh thing in spring, braised winter bamboo shoots in oil without being numb. Illustration of how to do it 5

Step 5

Don't take them out after blanching, because winter bamboo shoots contain oxalic acid, which will make your mouth numb when eaten, so you need to cover the pot and simmer for seven or eight minutes. After simmering, there will be some white floating matter floating in the water. Take out and set aside The first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 6

Step 6

Now there is this kind of fresh Chaotian pepper, which has a spicy flavor inside, not the dry and hot feeling of dried pepper. Of course, if you can’t eat spicy food, you can omit the chili pepper. The first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 7

Step 7

Accessories: pork belly, fresh pepper segments, fresh garlic sprouts (called green garlic in the south), carrotsThe first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 8

Step 8

Heat the oil and add the chili and pork belly The first fresh thing in spring, braised winter bamboo shoots in oil without being numb. Illustration of how to do it 9

Step 9

Stir-fry the pork belly until it is about 70% cooked. Take out the blanched winter bamboo shoots, drain the water and pour it into the pot. Stir-fry. Add light soy sauce. (Light soy sauce is used to enhance freshness and has a strong salty taste. If you add light soy sauce, do not add it. (I usually use light soy sauce and omit the MSG.) The first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 10

Step 10

Stir-fry briefly and add the sliced ​​carrots, cover the pot and simmer over medium heat for about 5 minutes (because winter bamboo shoots are relatively tender, longer stewing time will affect the texture and taste) The first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 11

Step 11

After simmering, add the garlic sprouts, add dark soy sauce to adjust the color, and finally stir-fry, then it is ready to serve. The first fresh thing in spring, braised winter bamboo shoots in oil that is not numbing. Illustration of how to do it 12

Step 12

A plate of pork belly and braised winter bamboo shoots that is full of color, flavor and flavor is ready to eat. The fresh chili peppers are very spicy and the garlic sprouts enhance the flavor. One bite will leave you with an endless aftertaste. If you like it, make a plate of it to comfort yourself. Cooking tips for braised winter bamboo shoots in oil

After blanching the winter bamboo shoots, be sure to cover the pot and simmer for a while to remove the oxalic acid inside to the maximum extent.