Peel the bamboo shoots, boil them in water for three to five minutes to remove astringency, take them out, cool them and cut off the older parts, and slice the tender parts into slices.

Slice the pork into slices, separate the lean meat from the fat meat, and set aside the fat meat for later use.

The lean meat is marinated with sugar, salt, oil, dark soy sauce and starch for about half an hour. During this period, smash the garlic.

Turn on the fire, heat the pot, put a little oil (or no oil), when the oil is hot, put the bamboo shoots into the pot, add a little salt, stir-fry for a while, about one minute.

Put a little oil in the pot, heat it up slightly, put the fat pork in, stir-fry until oil starts to come out, put in the garlic and saute until fragrant, put in the marinated lean meat slices on the side, and stir Stir-fry until the lean meat turns white.

After the meat is fried, pour the bamboo shoots into the pot, add light soy sauce, and stir-fry evenly.

Notes

Bamboo shoots contain a white nitrogen substance, which contributes to the unique fragrance and deliciousness of bamboo shoots. It can whet the appetite, promote digestion and enhance appetite.

The shell of bamboo shoots is bright yellow or light yellow with a slight pink color, and the quality of the bamboo shoots is better if the shell is complete, plump and smooth.

Patients with gastric ulcer, gastric bleeding, nephritis, liver cirrhosis, enteritis, urinary tract stones, low calcium, osteoporosis, and rickets should not eat more.