Excuse me, how to make bamboo shoots delicious?

Peel the bamboo shoots, boil them in water for 35 minutes to remove the astringency, take them out, let them cool, cut off the older parts, and slice the tender parts.

Slice pork, separate lean meat from fat meat, and put fat meat aside for later use.

The lean meat is marinated with sugar, salt, oil, soy sauce and starch for about half an hour, during which the garlic is chopped.

Put a little oil (or no oil) into the pot when the fire is hot. After the oil is hot, put the bamboo shoots into the pot and add a little salt to stir fry for a while, about one minute.

Put a little oil in the pot, heat it to a slight heat, add the fat pork, stir-fry until the oil begins to appear, add the garlic and stir-fry until fragrant, add the marinated lean slices, and stir-fry until the lean meat turns white.

After the meat is fried, pour the bamboo shoots into the pot, add the light soy sauce and stir well.

Matters needing attention

Bamboo shoots contain a white nitrogen substance, which constitutes the unique fragrance and delicious taste of bamboo shoots, and can stimulate appetite, promote digestion and enhance appetite.

The shell color of bamboo shoots is bright yellow or light yellow with a little pink. The shell is complete, full, bright and of good quality.

Patients with gastric ulcer, gastrorrhagia, nephritis, cirrhosis, enteritis, urinary calculi, hypocalcemia, osteoporosis and rickets should not eat more.