Spring bamboo shoots

Seasoning:

salt

1 spoon

chicken essence

1 spoon

sesame oil

1 spoon

residual sauce

200 ml

refined sugar

1 spoon

capsicol

2 tablespoons

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(1) Peel the bamboo shoots, cut off the old roots, wash them, boil them in boiling water for 40 minutes, and then take out the cold water to cool them.

② Add a little oil to the pot, add bamboo shoots and seasoning 1 (200ML stock, salt 1 teaspoon, chicken essence 1 teaspoon, sugar 1 teaspoon), stir-fry for about 1 minute on medium fire, then drain the soup with high fire, and pour in red oil and sesame oil.

(3) After the bamboo shoots are cooked, it is better to soak them in red oil 1 day before eating.