Raw materials: 250 grams of bamboo, asparagus slices, mushroom slices 25 grams each, parsley section, 100 grams of fresh soup, 100 grams of salad oil, 15 grams of green onion and ginger, 10 grams of cooking wine, 50 grams of soy sauce, refined salt, monosodium glutamate, pepper oil, each appropriate amount. Practice: 1, bamboo with boiling water soak through, add alkaline water to wash the oil, and then rinse with clean water, squeeze out the water. Cut into segments. 2, the pot of oil, burn into eight mature, put into the rotting bamboo fried until golden brown. Fish out and control the oil. Burning bamboo (20) 3, frying pan with oil, onion, ginger burst pot, add salt, soup, monosodium glutamate, cooking wine, soy sauce, fried bamboo, open high fire boil open, adjust the taste, change to the fire burn through, when the juice is thick, dripping pepper oil out of the pot into a plate. Characteristics: thick juice and thick flavor. Salty and savory.

Braised bamboo practice: 1. bamboo soaked, drained water, dried red pepper chopped 2. pot of hot oil, under the bamboo fried to golden, sheng out 3. bottom oil to burst incense onion, under the dry chili pepper sautéed flavor, put the right amount of soya sauce, sugar sautéed, under the bamboo stir-fry, add the right amount of water, a little stewed to taste 4. coloring and taste of the soup after the large fire to collect the dry soup, seasoning, sesame seeds (sesame seeds), out of the pot