Ingredients: Anhua bacon 250g.
Accessories: 400 grams of fresh winter bamboo shoots, 2 green garlic, 20 grams of pickled peppers in Hunan, 3 cloves of garlic, 2/3 teaspoons of salt and oil each.
Exercise:
1 Cut the winter bamboo shoots with a kitchen knife, peel off the shell, peel off the epidermis, cut them in half and slice them separately.
2. Boil the water in the pot, add a little salt, pour in the bamboo shoots, and cook for 30 seconds after the water boils to remove the astringency of the bamboo shoots.
3. Peel and slice garlic, and wash green garlic and Hunan pickled pepper with oblique knives respectively.
4. Put water in the pot, add Anhua bacon and cook for about 10 minute until the fat is translucent.
5. Take out Anhua bacon and wash it. After cooling, cut into thin slices. Of course, it should not be too thin, otherwise it will lose its chewing power.
6. Heat the pan, fry the garlic slices in oil until cooked, add Anhua bacon and stir-fry for 3-5 minutes until the oil comes out, add winter bamboo shoots and stir-fry for 3 minutes, then add a little water and cook for a while.
7. When the water is dry, add Hunan pickled pepper and green garlic and stir fry for half a minute. Finally, add salt to taste and serve.
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Tip: In Hunan, bacon and winter bamboo shoots are like giant giant condors once a year. Winter bamboo shoots are sharp in winter, and bacon is generally available to farmers in winter. Just to meet once a year, they really meet each other and hit it off, but the people who really enjoy it the most are us at the same table. Of course, Anhua bacon is more authentic, and winter bamboo shoots prefer it. In addition, pickled peppers in Hunan, it's a long story, are made by farmers using various kinds of white houses in summer and autumn, soaked in acid water, just to stir-fry the atmosphere of winter bamboo shoots and bacon. No Chili powder is the second best choice.
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