2 winter bamboo shoots
2 parsley
Xianggan 2 kuai
200 grams of pork (fat and thin 3: 7)
Ginger 2 tablets
Half a root of scallion
Pepper (both green and red) 1 piece
Star anise 1 piece
Zanthoxylum bungeanum 10 capsules
Salt 1 spoon
Soy sauce 1 spoon
2 tablespoons soy sauce
Half a spoonful of sugar
Cooking wine 1 spoon
How to make three pieces of winter bamboo shoots?
Group photo of staple food
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Take a photo with the side dishes, shred the onion, ginger and pepper, and wash and control the water for later use.
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First deal with the winter bamboo shoots, shell and shred them, and soak them in boiling water for ten minutes to remove astringency.
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Separate the fat and thin pork, shred the lean meat, add a spoonful of cooking wine, half a spoonful of soy sauce, and marinate for ten minutes. Slice the fat part.
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Dried fragrant cleaning slice
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Celery stems are cut off and leaves are chopped.
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Take out winter bamboo shoots and control water
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Oil the pan, simmer, add fat pork, and slowly fry lard.
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After frying lard, add shredded winter bamboo shoots, stir-fry over high fire, add half a spoonful of sugar and half a spoonful of soy sauce, stir-fry and color.
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Evenly colored and then served out.
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Add another spoonful of oil, add onion, ginger, octagonal pepper and stir-fry until fragrant.
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Add pepper and stir fry.
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Add marinated lean meat and stir-fry until the meat is cooked.
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Add dried citron and celery, add a spoonful of salt and a spoonful of soy sauce to taste.
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Add the winter bamboo shoots fried before, stir well, sprinkle two spoonfuls of water, cover the lid with low fire for two minutes, sprinkle with chopped parsley leaves, and get ready to go out.
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