Ingredients: bamboo shoots, pork, starch, cooking wine, sugar, soy sauce, soy sauce, garlic.

Practice: Slice the bamboo shoots, slice the meat, put the fat meat aside for later use, marinate the lean meat with sugar, salt, oil, soy sauce and starch for half an hour, and smash the garlic. When the pot is hot, put the bamboo shoots directly into the pot, add a little salt and stir fry for one minute, especially reminding you not to put cooking oil. Put oil in the pot, heat it to 40%, put the marinated meat slices in and fry until the meat turns white, and put them in a bowl. Stir-fry the fat pork until it is slightly oily, add the garlic and saute until fragrant, pour the previously fried lean meat and bamboo shoots into the pot, add light soy sauce and stir well.

Method 2 of frying meat with bamboo shoots

Ingredients: 250 grams of pork, a packet of bamboo shoots, appropriate amount of shredded ginger, appropriate amount of garlic, appropriate amount of delicious food, salt and chicken essence.

Practice: blanch the bamboo shoots with boiling water, drain the water and take them out. Put a proper amount of oil in the pot and fry the pork until it changes color. Take it out. Then put a small amount of oil in the pot. When the oil temperature reaches 70%, add shredded ginger and garlic and stir-fry for fragrance. Put the blanched bamboo shoots and pork into the pot, stir fry, and then add soy sauce, salt and proper amount of monosodium glutamate to serve.

Skills of frying meat with bamboo shoots

The bamboo shoots you bought have been blanched. If the bamboo shoots you bought have not been blanched, blanch them to remove the astringency before frying.

The oil in the sliced meat should not be overheated, just 40% hot. That is, when the oil is slightly shaking around, but the oil level is still calm, you can put the meat in.