Smoked bamboo shoots, bacon, dried red pepper, garlic.

How to do

1. Boil water in a pot, wash the bamboo shoots, put them into the pot and simmer for about 1 hour, then take them out and let them cool down.

Jinggangshan Smoke Bamboo Shoots are characterized by the word "smoke". The fat, white and tender bamboo shoots are smoked with local bamboo sticks and leaves until they are dried out. Finished bamboo shoots will have a faint smoky flavor, but also in the surface of the accumulation of a lot of grass ash, in order to eat delicious bamboo shoots, learn how to clean and soak is very critical.

Cleaning and soaking of smoked shoots, in addition to the pot we put directly into the stew, there are 2 methods, you can try:

①Not in a hurry, you can soak the smoked shoots into the water soak for 2 to 3 days, during this period to replace the water a few times, and every time you change the water to clean it, so that you can remove a lot of the odor.

②Smoke shoots rinsed, put into the water, boil over high heat and cook for 30 minutes, cease-fire simmering soak for about 4 hours, fish out to remove the old roots and then cut into thin filaments, and then repeatedly scrubbed with white wine, and then use the water to soak for 1 to 2 days, with a few more changes in the middle of the water until the color of the wash to the whitish, basically no smell of smoke until the end of the.

The Jinggangshan people eat smoked bamboo shoots, it's good to have this smoky flavor, so most of them will not use the method 2 here, specifically according to personal taste to choose the method.

2. Another pot of boiling water, the bacon into the pot, the water boiled and then simmered for about 15 to 30 minutes, you can fish out and let cool.

Bacon is somewhat similar to smoked bamboo shoots in that it needs to be hung up to dry for a long time. So the surface of the bacon will inevitably have some dust, smoke stains, we can choose to use a brush to scrub the surface of the bacon, you can also choose to put the bacon into the water to simmer for some time.

The advantage of doing so is that it can clean the dust on the surface of the bacon and also synthesize the salty flavor inside the bacon.

3. Shred the smoked bamboo shoots and set aside.

Smoke shoots are still tough and chewy after being stewed. Shredded is the best way to serve the bamboo shoots, which will release the mouthfeel of the bamboo shoots and make it easier for the dried bamboo shoots to be flavored. The exact texture is somewhat similar to the popular Zhejiang Longshu bamboo shoots.

4. Slice the bacon and set aside.

The best choice for bacon is one that is both fat and lean. When slicing the bacon, remember to cut it into slices of uniform fat and thickness, which will ensure that each slice of meat reaches the peak of flavor and texture.

5. dry red chili pepper minced, garlic cloves cut into sections standby.

Dry red chili pepper is an essential ingredient in this dish, Jiangxi cuisine, although it is often named "literati cuisine", but most of the dishes do not appear to be a little bit of warm and light, but rather are spicy and heavy mouth. Of course, when we learn this dish, we can still improve it according to personal taste.

6. Heat the pan with cold oil and stir-fry the bacon until fragrant.

The bacon does not need to be fried for too long, as long as the bacon itself is a little bit of fat, fried flavor can be.

7. Add the shredded smoked bamboo shoots, stir-fry for 2 minutes, then pour in the dried red chili peppers.

8. Put a small amount of raw pumping fresh, a little salt or not. Continue to stir-fry for about 3 minutes.

Because the bacon itself has a salty flavor, so here you can also choose to use sugar instead of fresh pumping, according to personal taste to choose whether to put salt.

9. Put in the garlic cloves, stir fry a few times can be out of the pot, enjoy the delicious bamboo shoots fried bacon.

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