Pickled Chinese cabbage and shredded bamboo shoots is a household dish. The main raw materials are pickled Chinese cabbage and fresh bamboo shoots, and the main auxiliary materials/condiments are oil, salt, sugar, etc.

Main ingredients: pickled Chinese cabbage and fresh bamboo shoots

Accessories: dried chili, ginger

Seasoning: Oil salt, white sugar, pepper powder, cooking wine

Seasoning: white sugar, salt, monosodium glutamate, aged vinegar, sesame oil.

Method:

1. Cut bamboo shoots and red peppers into thin strips, and chop sour cabbage and garlic into small pieces.

2. Heat up the wok, add shredded bamboo shoots and stir fry, then add a little salt; Add diced pickled Chinese cabbage and shredded pepper and stir fry; After stir frying all the ingredients in the pot, quickly add sugar, salt, and vinegar for seasoning, and drizzle sesame oil with the added flavor.

Tips:

1. When the ratio of shredded bamboo shoots to pickled Chinese cabbage is 2:1.5, it is easy to match.

2. The shredded pickled Chinese cabbage shoots need more oil. pickled Chinese cabbage tastes good only when it is sour. If pickled Chinese cabbage is not sour, it can be properly seasoned with vinegar.

3. Winter bamboo shoots contain a lot of oxalic acid, which is sensitive to high temperatures. When winter bamboo shoots are paired with pickled Chinese cabbage, oxalic acid can be removed without first blanching.

Processing Steps of pickled Chinese cabbage Shredded Pork with Shredded Bamboo Shoots

1. Cut pork into shreds using soy sauce, cooking wine, corn starch, and a little salt for 10-20 minutes.

2. Boil the shredded bamboo shoots in boiling water to remove the flavor inside, drain the water and set aside.

3. Rinse or soak pickled Chinese cabbage with water for 10 minutes, then pour out the water, drain and cut into small pieces or shreds for standby.

4. Add a small amount of vegetable oil to the pot. After the oil is slightly hot, add the seasoned pork and stir fry until the color changes and the oil is shiny. Scrape it up and set aside, leaving any remaining oil in the pot.

5. Add ginger, garlic and chilli to stir fry until fragrant, then add pickled Chinese cabbage to stir fry the flavor, successively add shredded bamboo shoots and stir fry the pork together, add sugar and salt for seasoning, and add a little chicken essence if you like, add scallions before cooking, stir fry several times, and then put them on a plate and out of the pot.