Dishes and functions: Sichuan menu
Raw materials of ham and bamboo shoots: 200 grams of cooked ham, white bamboo shoots, salt, pepper, ginger, garlic, garlic sprouts, fresh soup, refined oil, sugar color, water starch, monosodium glutamate and chicken essence.
How to make ham and bamboo shoots:
1) Wash the ham and cut it into cubes; Remove the old part of the white bamboo shoot and cut it into hob blocks; Peel and wash ginger and garlic, and cut into ginger and garlic slices; Clean the garlic seedlings and cut them into flowers.
2) Put the pan on high fire, heat the refined oil to 40% heat, stir-fry ginger slices and garlic slices, add fresh soup, cook for a while, remove residues, pour ham and bamboo shoots, add salt, pepper and sugar, and cook until it tastes delicious. When the juice is thick, add monosodium glutamate and chicken essence, and add garlic seedlings.
3) Pour the sesame oil into the pot and heat it to 70% with built-in fire, add the pepper and pepper, stir-fry them with low heat to get the fragrance, take out the pepper and pepper, pour the oil into the shredded pork ears, and take out the shredded onion and garlic.
Features of ham and bamboo shoots: spicy, salty and crisp.