How to make dried bamboo shoots and what kind of meat to eat

Dried bamboo shoots, how to make them delicious? What kind of dried meat is used to soak the bamboo shoots, then take them out to control the moisture, and then cut them into fried meat with bacon, which is the best to eat.

Dried bamboo shoots are best used in stewed soup, so that the mellow aroma of dried bamboo shoots can be stimulated, and there is a smoky taste, and the soup is relatively delicious. The recipe for stewed duck soup with dried bamboo shoots is as follows:

Ingredients: 165 grams of dried bamboo shoots, 630 grams of duck.

Excipients: appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of balsamic vinegar, appropriate amount of salt, appropriate amount of monosodium glutamate.

Steps: 1. Ingredients: dried bamboo shoots (soaked for 6-7 hours in advance).

2. Duck (washed) and ginger slices.

3. Clean and clean the soaked bamboo shoots.

4. Tear it apart and put it on the cutting board to cut it and set aside.

5. Place the duck on the board and chop it.

6. Put it on a plate and add an appropriate amount of cooking wine.

7. Add an appropriate amount of balsamic vinegar.

8. Grasp well and marinate for 20 minutes.

9. Then, put the marinated duck into a pot of clean water, put in the ginger slices and blanch them.

10. Then, put the blanched duck into the pressure cooker, put in the remaining ginger slices, and add an appropriate amount of cooking wine.

11. Add an appropriate amount of water.

12. Combine the cut bamboo shoots.

13. Cover and bring to a boil over high heat, turn to medium-low heat and cook for 15 minutes, then turn off the heat.

14. Simmer until out of gas, then open the lid.

15. Finally, add an appropriate amount of salt.

16. Add an appropriate amount of monosodium glutamate.

17. Season and stir well.

Hello, what dried bamboo shoots are different from person to person, I like to use dried winter bamboo shoots to do, the method is as follows: The practice of dried winter bamboo shoots and roast meat: 1

Cut the pork belly into centimeter cubes2Peel off the shell of the bamboo shoots, cut off the roots, and cut the tender part into oblique knife pieces the same size as the meat pieces3Put the meat pieces into a pot of boiling water and blanch them, until the water is boiling again, and pick up and wash the blood 4

Put 50 grams of cooked lard in the pot, put it on the hot fire, burn it until it is 60% hot, put in the scalded meat and stir-fry, add soy sauce, cooking wine, sugar, and then burn 5When it is boiled until it is colored, pour in 150ml of fresh soup, move to a slight fire, cover the pot and simmer until it is six ripe and rotten 6Enlarge 50 grams of oil in the pot, put it on the fire, burn it to sixty percent hot, fry the next winter bamboo shoots to color, scoop it up, put it into the meat pot and mix it and then burn it, and add monosodium glutamate to make the winter bamboo shoots dry and roast meat when it is rotten

1.Add enough seasonings and soup at one time, and do not add water halfway through2Winter bamboo shoots should not be fried old, so as not to lose the umami, and should be simmered over a slight fire 3

Because there has been a frying process, you need to prepare 500 grams of cooked lard.