Ingredients: bamboo shoots, peanuts, fennel 10g, cinnamon 5g, preserved plum 50g, rock sugar 50g, 20ml of light and dark soy sauce.
1. Cut the bamboo shoots into large pieces, blanch them with boiling water, and wash the red-skinned peanuts with clear water for later use.
2. Put the light soy sauce and dark soy sauce into the pot according to the ratio of 10:3, and at the same time take fennel, cinnamon, dried pepper, crystal sugar and preserved plum and cook them together for 10 minute to make the sauce.
3. Cut the cooked bamboo shoots into strips with thick fingers. Don't cut it too thin, or it will be hard to find after drying.
4. Put the peanuts into the cooked sauce, add water (the amount of water should be just soaked in peanuts), then add the cut bamboo shoots, mix well and move them into the pressure cooker for stewing. When the steam comes out, turn to low heat for 40 minutes.
5. After the steam in the pressure cooker is exhausted, open the lid. Because the taste and color of the dried bamboo shoots and peanuts in the upper part of the pot will be weak, the remaining soup should be poured into the iron pot with these dried bamboo shoots and peanuts and dried with high fire.
6. Use aerator (bamboo basket, bamboo basket, plastic basket, etc. ) dry. If the weather is fine, bask in 1-2 suns, and then move to a cool and ventilated place to dry. Be careful not to dry too much, otherwise it will be very bad and spoil the taste.