Fear that the small jar of pickled bamboo shoots at home will be too acidic after a long time of pickling, so this time it is to eat in a different way.

But fortunately, everyone in the family loves it, so I like to cook it any way I can.

Sour bamboo shoots still need to put a little more oil to stir fry to taste, the refrigerator is still put in the pork from parents, so I cut a small piece of stir fry, and sure enough, stir fry out of the result is very good it.

Materials

Main ingredient: 180g of pork, 1 bowl of pickled bamboo shoots;

Accessories: oil, salt, a few drops of rice wine, soy sauce, 1 green pepper, 3 cloves of garlic, sugar

Pork stir-fry with pickled bamboo shoots

1

Preparation of all ingredients.

2

Wash the pork once and blanch it, blanch it and clean it again.

3

Slice the pork into thin slices, cut the pickled bamboo shoots into strips, shred the chili peppers, and pat the garlic flat and set aside.

4

Heat a small amount of oil in a hot pan, arrange the pancetta in one slice and fry over low heat.

5

Fry the five flowers on both sides until lightly browned, then put the flattened garlic into the stir-fry, and add a drop of rice wine and a moderate amount of salt (the sour bamboo shoots have a salty flavor, so you don't need to add too much).

6

Add the bamboo shoots and stir-fry for about half a minute.

7

Reduce the heat to high, add the right amount of water and simmer for twenty to thirty seconds.

8

Add the shredded pepper into the stir-fry.

9

Finally, add the appropriate amount of soy sauce and sugar to taste.

10

Serve on a plate.

Tips

1. Because the sour bamboo shoots itself has a salty flavor, add moderate salt when frying the pancetta.