This side dish is simple in material and excellent for dinner. It is not harmful to the taste when it is hot or cold. If you like to eat, you can add pork and stir-fry.
After the burdock washes away from the mud, gently scrape off the brown skin with the back of the knife.
Use a sharp knife to engrave eight knife marks around the burdock.
Using a peeling planer and straighting along the shape of the burd, you can easily take the wire.
The burdock should be immersed in clean water to avoid oxidative discoloration.
Put the oil in the simmer, put the bamboo shoots and stir-fry for a while.
The burdock drains the water and is also fried into softness.
Add sugar and stir-fry first, let the caramel deepen the color, and then simmer the wine to taste. Finally, sprinkle with sesame and mix well.
The most suitable for burdock is the part of the inner ring that goes down to the core of the meat. The thicker the fiber is, the thicker it is, the more difficult it is to chew.