stir-fried winter bamboo shoots with leek head

1

Prepare spring bamboo shoots.

2

Remove the head and change the knife to cut the strips.

3

Clean the leeks.

4

I only use the first three strokes of leeks, but I don't use the latter for the time being.

5

Prepare the required raw materials.

6

Boil water in a frying pan and add some salt.

7

Put the spring bamboo shoots in.

8

Blanch spring bamboo shoots in water.

9

Rinse the blanched bamboo shoots.

10

Put lard in the pan.

11

Melt the lard.

12

Heat the pan and pour in the spring bamboo shoots.

13

Add Cantonese rice wine.

14

Stir well.

15

After quickly frying the spring bamboo shoots with lard.

16

Add salt, add leeks, thicken, and turn off the heat.

17

Drizzle and soak well.

Seize the good season of spring and eat bamboo shoots and leeks to your heart's content. If these two ingredients are put together, I don't think there will be many. The leeks are the best to eat in a year. After this season, the leeks basically have a difference in taste, so once spring is over, leeks are basically not allowed to enter the door. As long as the spring shoots pass the Qingming Festival, the price will be very cheap. Of course, you will be greeted by green spring shoots. There is no need to talk about the taste. It really corresponds to a word, each price gets what you get.