My husband says he will once again buy soft bamboo shoots, deep fry the pork cheeks, light a cigarette, and head straight into the kitchen. I don't like waxed products. Products coated with household waxes are hard to blacken with smoke from stovetop oil that basically burns wood. My husband knows this, and whenever he wants a waxed product, he has to cook his own food and say nothing.

My husband's fried pork cheeks, put in a pan of bamboo shoots, very tasty, fragrant, soft and delicious.

Dried bamboo shoots with pork cheeks in a dry pot

Iron plate with bamboo shoots and healed pork cheeks:

Ingredients: 200 grams of cured pork cheeks, 250 grams of dried bamboo shoots, dried water

Accessories: 3 soybean paste, 2 chili peppers, 2 garlic leaves, 1 tbsp. soy sauce, 1/2 tbsp. soy sauce

Production:

1. Cleanly wash both cheeks of the pork, slice it thinly, cut it into small red chili, wash and eat glutinous red chili, remove green chili, cut into green chili, then remove and wash the roots and old leaves of garlic leaves. Cut into segments.

2. Boil the face of the pig in water, add a little salt, when the water boils, remove the dry water, pour the muddy water into the pot, wash, then add bamboo shoots in the water. Yes, I do not know what the dried bamboo shoots are for. Get the water white for a while, then cozy up and enjoy.) Bring the water to a boil, drain, then drain. Wash the pan, fry the bamboo shoots over medium heat, stirring the water, frying them, then stirring before serving.

3. Clean the pan and light it with a little oil (the bamboo shoots eat up the oil) and fry until there is no oil on either cheek, then stir-fry with the peppers and garlic until white. When the peppers crack, add the shredded bamboo shoots and saute in 1 tablespoon of light soy sauce and 1/2 tablespoon of juniper berry soy sauce, at which point the bamboo shoots will have absorbed all the oil. Add water and a pinch of salt to the edges of the pan, then fry until the garlic leaves have browned.

"Hey, the bamboo shoots are very tasty and fluffy." The husband says, "Of course, I don't know who made them." During the production stage, the most important thing is watering. If it dries out too much at once, simply hang it up and walk it off a few times. Of course, if there is too much salt and only a small amount at a time, the shoots are very tasty.

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