Main Ingredients

One bamboo shoot and half bacon

Accessories

An appropriate amount of green onion and an appropriate amount of ginger

A little salt

How to make braised bamboo shoots with bacon

1. Wash the bacon. Peel the bamboo shoots.

2. Cut the washed bacon into at least 0.5cm thick slices.

3. Blanch it in a pot of boiling water and take it out.

4. Put enough cold water in the pot, add the blanched bacon, boil it and skim off the floating residue, add cooking wine, ginger slices and green onion knots, reduce to low heat and simmer for half an hour.

5. While the soup is simmering, cut the shelled bamboo shoots into hob pieces, blanch them in a pot of boiling water and take them out.

6. After simmering the soup for half an hour, add the blanched bamboo shoots and simmer together.

7. Simmer for about 45 minutes.

8. Sprinkle chopped green onion and serve.

Tips

1. If the bamboo shoots are too big, they will taste old and astringent. You should choose small and fresh bamboo shoots.

2. Both bacon and bamboo shoots must be blanched. Blanching the bacon can remove blood stains and cook out some of the saltiness, preventing the soup from being too salty due to the bacon being too salty. Blanching the bamboo shoots can remove oxalic acid and remove the astringent and numbing taste that the bamboo shoots may have.

3. I did not put any salt or chicken essence in the whole soup. The saltiness of the bacon is enough to support the whole soup, and the umami flavor is also enough. Of course, whether to add these two seasonings can be decided according to everyone's taste.