1, stewed meat with bamboo shoots.

Materials:

A spring bamboo shoot, pork, vegetable oil, soy sauce, cooking wine, soy sauce and salt.

Exercise:

(1) The main ingredient is a spring bamboo shoot. Bamboo shoots want it. Peel the old skin, don't think it's a pity to peel it too much, you must peel it tender before you can eat it.

(2) Peel the bamboo shoots and cut them into pieces according to personal preference. Blanch in water to remove astringency.

(3) After the blanching, take it out and prepare the stew.

(4) Slice the lean pork. If you like greasy meat, you can cook it with pork belly. Stir-fried chopped green onion, stir-fried pork slices and cooking wine, soy sauce, soy sauce.

(5) Add a proper amount of water, add bamboo shoots and stir-fry vegetables. Add appropriate amount of water, add bamboo shoots and stir-fry vegetables.

(6) Boil the stew and add salt to the pot. The taste is crisp.

2. Roast chicken with bamboo shoots.

Materials:

Half a chicken, a catty of spring bamboo shoots, 2-3 star anise, 2-3 aniseed, 5 slices of ginger, a handful of dried peppers, 2 small pieces of cinnamon, 2 fragrant leaves, half an onion, a garlic, a handful of dried peppers, a tablespoon of bean paste, a tablespoon of chafing dish base, a proper amount of cooking wine, salt, monosodium glutamate, 3 garlic sprouts and shallots.

Exercise:

(1) Cut the chicken into pieces and blanch with onion, ginger and garlic cooking wine, then wash and control the water for later use.

(2) Peel fresh bamboo shoots, wash them, cut them with a hob, and cut them like this.

(3) Onion, ginger, dried garlic, pepper, dried pepper, star anise, aniseed, fragrant leaves and cinnamon are prepared, rapeseed oil is heated for 7 minutes, and all the ingredients are poured out and fried.

(4) Then pour the chicken pieces into the super-fragrant cooking wine, bean paste and chafing dish bottom material. The bottom material of hot pot can be clear oil or butter, the butter is more fragrant, and then continue to stir fry.

(5) Add a proper amount of water, cover the pot and burn. Turn the heat down and continue to burn. When it's almost cooked, wait another half an hour, mainly depending on how old the chicken is. Boil a little more very old chicken, and half an hour is enough for not too old chicken. Then pour in bamboo shoots, add some salt, cook, cut garlic seedlings into sections and cut them off. Then put monosodium glutamate. Just bring the pot and decorate it with shallots and parsley.

3. Fried bamboo shoots with bacon.

Materials:

500g of smoked bacon, 300g of fresh bamboo shoots, pickled mustard tuber 100g, 2 Erjing peppers, 5 dried red peppers, 2 slices of ginger, 3 garlic 1 petal, 3 garlic sprouts, proper amount of chicken essence and 0/0 slices of pepper.

Exercise:

(1) Smoked bacon burns skin and bubbles on the fire. Soak it in exothermic water for 30 minutes, scrape it clean with a knife (wash it several times), then boil it in a boiling water pot for 5 minutes and take it out.

(2) Boil the blanched bacon and mung beans in a pot, simmer for 40 minutes, take out the bacon and let it cool.

(3) When the bacon is cooked, slice the fresh bamboo shoots, cook them in a boiling pot, pick them up and blanch them in cold water twice, then remove them and drain them.

(4) Cutting Erjing pepper, garlic sprout and dried red pepper, shredding ginger, slicing pickled mustard tuber and pepper for later use.

(5) Heat the wok, add pepper and mustard tuber and stir fry until crisp.

(6) Slice the dried bacon.

(7) Heat the wok and stir-fry the bacon until the slices are transparent.

(8) Push the meat aside, add dried red pepper, pepper, shredded ginger and garlic, and mix well with the bacon.

(9) Add Vitex negundo, mustard tuber and bamboo shoots, stir-fry to taste, add garlic sprouts, stir-fry until raw, and then add chicken essence to stir-fry.

(10) Take the pan and put it on the plate.