Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: Cured meat is 200 grams, bamboo s... Cured meat of bamboo shoots in spring

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: Cured meat is 200 grams, bamboo shoots in spring are 100 grams
• Condiment: 3 of hot red pepper, 3 of garlic bolt, salt, chilli oil, chicken precise
• The cured meat method of the bamboo shoots in spring:
• 1,The bamboo shoots are cut the thin slice, hot red pepper, the garlic bolt is sliced obliquly, the bamboo shoot puts into boiled water pan and blanches water to pull out
  2,Put the cured meat into pan and boil for 1-2 minutes to pull out, cut the thin slice
  3,The frying pan adds a little oil to boil hotly, stir-fry with the cured meat before stewing and hold fragrantly out for use
  4,Pan keep on file oil look through, fry by hot red pepper with bamboo shoot, cured meat garlic bolt in addition, set bad smell with the salt
  5,Drench the chilli oil, fry with the chicken precisely evenly
• Note:
• 1,The cured meat is before cooking, boiled with water, some removable salt bad smell
  2,The bamboo shoot is when blanching water, time mustn't grow very much, the ones that should keep it are fresh and fragile