Wash dried bamboo shoots, soak them in warm water overnight (it doesn't matter if they are soaked for a long time, I have soaked them for a day and a night, and the longer I soak them, the easier it is to burn out), cut them into strips after washing, and cut the chicken into small pieces.

Put the chicken pieces into the pot, boil the water, blanch for 3 minutes, then take out, rinse and drain for later use.

Add oil, dried peppers, ginger slices, garlic and onions to the pot and stir-fry for more than ten seconds.

Pour in the chicken pieces, stir-fry over high fire until the color changes, and add cooking wine, soy sauce and soy sauce.

Continue to stir-fry for a while to make the chicken pieces evenly colored.

Pour boiling water into the pot. After the fire boils, turn to low heat 15 minutes.

Pour in the chopped dried bamboo shoots, add salt and simmer for 45 minutes.

Stew the dried bamboo shoots and chicken together until cooked, and finally collect the juice on high fire. Sprinkle a little chopped green onion out of the pot, and the fragrance will be purer and stronger.

skill

1, when stewing, be sure to add enough water and stew for enough time, otherwise the chicken will be tasteless.

2. Dried bamboo shoots need to be soaked in warm water 12 hours in advance to remove the sour taste in dried bamboo shoots. If necessary, change the water between 1-2 times to keep it clear.