Material: 500g of bamboo shoots.

Ingredients: onion and ginger

Seasoning: vegetable oil, oyster sauce 15g, soy sauce 20g, soy sauce 5g, yellow wine 15g, clear soup (water), sugar 10g, salt, monosodium glutamate, water starch and sesame oil.

Method of braising bamboo shoots in oil

Tomb-Sweeping Day selects tender bamboo shoots before and after, washes them, cuts them vertically, peels off their clothes and removes the old roots at the bottom.

Slice peeled bamboo shoots longitudinally, pat them loosely with a knife and cut them into inches.

Add appropriate amount of rice washing water and sugar to the pot, pour bamboo shoots, boil over high fire, and cook for about 5 minutes to remove the bitterness of oxalic acid. Spring bamboo shoots themselves are not bitter or astringent, and this step can also be omitted.

Pour enough vegetable oil into the pot, heat it to 20% to 30% heat, pour in blanched bamboo shoots, fry until it is slightly yellow, and take out the oil control.

Leave a little base oil in the pot, add minced onion and ginger, stir fry with oyster sauce and soy sauce, stir fry bamboo shoots evenly, cook with rice wine until fragrant, pour 2 spoonfuls of clear soup (water), add white sugar, monosodium glutamate and salt, stew for about 5 minutes, add appropriate amount of soy sauce to color, pour appropriate amount of water starch, hook a thin layer of sauce, pour sesame oil, and stew bamboo shoots in oil.

You can enjoy it when you are out of the pot.