3 wild bamboo shoots, 400g local pork, ginger and garlic, Pixian watercress.

working methods

1, local pork, slice the fat part separately.

2. Slice the thin part obliquely.

3. Shred the water bamboo.

4. Put the fat pork in a wok and stir-fry the fat oil with low fire.

5. Pour in ginger and garlic slices and stir fry. Add a small amount of Pixian watercress and stir fry until the oil becomes discolored.

6. Pour in the shredded water bamboo and stir-fry until it is slightly soft. Add lean pork and stir-fry until it changes color.

7. Season with salt.

skill

1. If you like tender pork, add a little corn starch and lean meat and mix well, then add a little cooking oil.

2. Because my family doesn't like adding starch to pork, they think the meat tastes less, so they don't add starch, so it's best to slice the texture of the meat obliquely.

3, to stir fry quickly, the discoloration is basically cooked.