How to Make Dry Bamboo Shoots and Intestines in Sichuan Cuisine

Main ingredients: 400 grams of cooked pork intestines, 100 grams of dried bamboo shoots, small green peppers, and small red peppers.Bamboo shoot tips 3 pieces of small green peppers 3 pieces of small red peppers Seasonings: (spring onion), (ginger), salt, (soy sauce), (monosodium glutamate)Spring onions Ginger Salt Soy sauce Monosodium glutamate Method: 1 Soak the dried bamboo shoot tips in warm water, then slice them.2 Slice the cooked pork intestines. 3 Heat oil in a pot, add chopped spring onions and ginger to fry until fragrant, then add the pork intestine slices and stir-fry.4 Add the bamboo shoots, season with a little salt and soy sauce. 5 Stir in the green and red peppers and cook evenly. Add a little monosodium glutamate before serving. Tip: I used small dried bamboo shoots which only required 2-3 hours of soaking; thicker ones might need 1-2 days to soften. Additional noteFrom CookWeb Official WebsiteThen add the green and red bell peppers, stir-fry evenly. Tip: I used dried young bamboo shoots, which were smaller, so they only needed to be soaked for 2-3 hours. Thicker bamboo shoots need to be soaked for 1-2 days.

This answer comes from Cooking Net Official Website