material

Ingredients: sour bamboo shoots 150g, lean beef 200g, pickled peppers 2, dried peppers 2, green peppers 1/2, garlic 3 cloves;

Seasoning: sesame oil 1 teaspoon (5ml), cooking wine 1 teaspoon (15ml), dried starch 1 teaspoon (5g), salt12 teaspoons (2g), and 2 teaspoons of light soy sauce (/kloc-).

How to do it

1. Wash the sour bamboo shoots and shred them. Cut the green pepper into diamond-shaped pieces. Cut dried peppers and pickled peppers into small rings respectively. Chop garlic.

2. Cut the lean beef into small pieces according to the vertical rib texture, add sesame oil, dry starch, cooking wine and salt, mix well and marinate for 30 minutes.

3. Heat wok oil to 50% heat over medium heat, add beef slices and stir fry quickly. After all the beef slices change color, take them out for use.

4. Leave the bottom oil in the pot, heat it to 50% heat on medium heat, add minced garlic, pickled peppers and dried peppers and stir fry. After the fragrance is released, add shredded sour bamboo shoots and green peppers and stir fry for 2 minutes, and add beef and continue to stir fry for 3 minutes. Finally, add soy sauce and sugar and stir well.

skill

Sour bamboo shoots are very important ingredients in the daily diet of Dai people. Dai compatriots usually shred fresh bamboo shoots, wash them with well water or spring water, put them directly into a big jar for pressing, add salt and seal them, and then they can eat delicious sour bamboo shoots in two weeks. If you can't buy sour bamboo shoots, you can also try to cut fresh bamboo shoots, add purified water (water submerged bamboo shoots) and seal them for 1 month, and then take them out for cooking when they are sour.