Materials

Main ingredients: 500g spring bamboo shoots;

Accessories: appropriate amount of oil, appropriate amount of salt, 3 cloves of garlic, appropriate amount of shredded ginger, 1 spoon of sugar, dark soy sauce Appropriate amount, appropriate amount of oyster sauce, appropriate amount of boiling water

Braised spring bamboo shoots in oyster sauce

1

Peel the spring bamboo shoots, wash them, flatten them with a knife, and cut them into strips. Then blanch them in water, remove them from the cold water (so they don’t taste astringent) and drain them.

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2

Pour oil into the hot pan. After the oil is hot, add garlic and ginger and stir-fry until fragrant. , add spring bamboo shoots and stir-fry over high heat for 1 minute.

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3

Add salt, sugar, dark soy sauce, and oyster sauce and stir-fry for 2 minutes, then pour in boiling water and reduce to a simmer Simmer over fire.

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4

After simmering for 3 minutes, turn up the heat to drain the soup, add a small amount of chicken essence, mix well and serve. . (In fact, you don’t need to add it, because the oyster sauce is very fresh)

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5

Put it on a plate, sprinkle with green onions and it’s OK !

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Tips

1. The way to judge whether it is old or not when buying it is to see if your nails can be pinched in.

2. Blanch the spring bamboo shoots in water for 10 minutes and add cold water, so that the spring bamboo shoots will not feel astringent when eaten.

3. Remove the old roots from the spring bamboo shoots and pat them with the back of a knife. This way they won’t taste so hard or woody.

4. Oil stew, as the name suggests, requires a little more oil than usual for stir-frying.