major constituent

Bamboo shoots? (400g), dried pickles? (1 small handle)

Auxiliary seasoning

Ginger? (3 yuan), dried Chili? (7), millet pepper? (4) Vegetable oil? (moderate), salt? (moderate), monosodium glutamate? (Appropriate amount), green pepper? ( 1)

Saute bamboo shoots

1, prepared bamboo shoots. Wash the bamboo shoots for later use.

2. Add a proper amount of water to the wok and bring to a boil. After adding a little salt, put the spring bamboo shoots into the boiled water (about 2 minutes).

This is a bamboo shoot that has been blanched.

4. Put it on the chopping block and gently pat the bamboo shoots with a kitchen knife.

5. Flatten and cut into 3 cm long sections. Seasoning is also ready.

6. Do not put oil in the wok, heat the wok, add the cooked bamboo shoots, remove the bamboo shoots and drain the water. Put it on a plate for later use.

7. Put the oil in the wok and burn it to 5 layers. Add ginger and garlic until fragrant.

8. Add pepper and other condiments and stir fry.

9. Add pickles and stir fry.

10. Finally, add bamboo shoots, salt and a little vinegar, stir-fry for a few times, and put monosodium glutamate before cooking.