Put in the meat and stir-fry until the meat turns light yellow. Add soy sauce, cooking wine, a little sugar, star anise, cinnamon, bay leaves and sea bamboo shoots and continue to stir-fry evenly. Pour in water to cover. Bring the meat to a boil, then reduce the heat to low and simmer for 1 and a half hours before eating. The ice bamboo shoots are gray-brown in color, with a smooth, tender texture and chewy texture. The best cooking method is cold cooking, followed by stir-frying.

For cold dressing, it is best to use the "simmering" technique; for stir-frying, "fried" or "stir-fried" are better. When seasoning, salty, sour and spicy are more suitable. Heat the oil. When the oil is hot, fry the Sichuan peppercorns and take them out. Add the green onions, ginger slices and pork ribs that have been soaked in water. After the ribs change color, add more water, add soybeans and all the stew ingredients, and cook over medium heat for 40 minutes. Ingredients: sea bamboo shoots (80g), vinegar (according to personal taste), chili pepper (three), minced garlic (added according to personal taste), ginger (a little chopped), salt (a little), sugar (a little), red oil ( No chili powder can be added). Instructions: Put into seasoning basin. ?

Pour the seasoning into a bowl and mix well until the sugar melts. Pour into the sea bamboo shoots and mix well. As long as the fishy smell of sea bamboo shoots is removed, the sea bamboo shoots dishes will look very delicious and very appetizing. The legs are short and columnar, with flat ends and a truncate shape. The back, abdomen and rear end of the shell often have accessory shells. There are many types of sea bamboo shoots, some live in caves on muddy beaches, and some live in holes in wood, which can cause certain harm to wooden buildings. Some also dig holes in rocks to live.

Add soy sauce, sugar, cooking wine, monosodium glutamate, green onion, ginger, and star anise until it is almost level with the dish, bring to a boil over high heat, and simmer over low heat for 1-2 hours to reduce the juice. When making this dish in Jiangsu and Zhejiang areas, water is basically not added, but a large amount of Shaoxing rice wine is used instead. Put an appropriate amount of oil in the pot, add the chili pepper and stir-fry until fragrant, then add the sea bamboo shoots and stir-fry evenly; add the noodles and stir-fry together. 4. Add 1 tablespoon of soy sauce paste and a little to make a juice, then pour in the prepared soy sauce paste. Pour an appropriate amount of oil into a frying pan (wok), heat it up and pour it on the sea bamboo shoots while it's still hot. Add appropriate amount of light soy sauce, vinegar, sugar, salt, and pepper oil, mix well with chopsticks, and serve on a plate.