Pickled Bamboo Shoots with Sichuan Pepper Sauce ingredients and tools
Main Ingredients: Bamboo Shoots (535 grams)
Seasonings: Doubanjiang from Shichuan County
Sauce( ) Soy Sauce( ) Fragrant Vinegar
Sugar( ) Salt ( )
Cookware: Wok Pickled Bamboo Shoots with Sichuan Pepper Sauce preparation:
Ingredients Bamboo Shoots, Shichuan Doubanjiang
Peel the bamboo shoots and remove the tough ends, then wash them.
Place the prepared bamboo shoots on a cutting board and cut them open.
1.
Heat a wok with oil in it until hot, then add the sliced bamboo shoots and stir-fry. Add some water to bring to a boil.
Then add an appropriate amount of Shichuan Doubanjiang.
Add an appropriate amount of soy sauce.
Add an appropriate amount of fragrant vinegar.
Add an appropriate amount of sugar.
Add an appropriate amount of salt.
Stir and cook until the sauce thickens.
When the sauce is almost reduced, it's done.
Serve in a dish.
Add an appropriate amount of salt.
Stir-fry until well-seasoned and boiling.
Cook until the soup is nearly reduced.
Serve hot in a bowl.
