Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Small spring bamboo shoots ( 1 handful (8 pieces) ) | Lean meat ( 2 taels ) |
Oil ( appropriate amount ) | Line pepper ( 1 root ) |
Panthoxylum bungeanum ( Moderate amount ) | Dark soy sauce ( 1～2 drops ) |
Cooking wine (3～5 drops) | Potato starch (a little ) |
How to stir-fry meat with spring bamboo shoots
1.Cut the lean meat into shreds and set aside
2. Cut the ginger into shreds, put a little potato starch in the lean meat, 1 drop of dark soy sauce, and 3 drops of cooking wine Catch evenly and set aside
3.A handful of small bamboo shoots, about 8 in total
4.Put the cut bamboo shoots into the pot and cook for 2 to 3 minutes
5.Cut the peppers and garlic slices, and prepare all the raw materials
6. After the oil is hot, add Sichuan peppercorns and sauté until fragrant, then add lean meat and quickly break up the meat
7. The lean meat is slightly dry, add green bamboo shoots, peppers, and garlic slices, add an appropriate amount of salt, and fry for about 3 minutes until the green bamboo shoots are fragrant.Remove from the pan
8.The finished product is as follows
Tips
I use local wild small green bamboo shoots.Blanch them with water to make them taste better; green bamboo shoots absorb more oil, so just use a little more oil when frying.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
