Chili pepper is a kind of Hunan cuisine. The quirks are used to make wine and eat noodles. Aunts who don't go into the kitchen like to add two spoons when cooking to cover up their cooking skills. When Loli and Zhengtai eat the taste-flavored shrimp-flavored crab on the river, they will inadvertently bite a pepper, together with the spit and sputum of the handsome and white, and swallow the chewed staple food into the night. The stomach in the cool breeze of the river. The clams in this dish were made by the grandmother last week. They were mixed with Yangjiang soybean meal that was brought back from their hometown in Yangjiang, and they were bored for a week. Eat today, not sour. The original shape of dried bamboo shoots is fat winter bamboo shoots. It is also from the relatives of the country. The refrigerator has been collected for half a year. Today, it is soaked in warm water, chopped, and smelled of a pillar. The bacon is an ordinary Tang sacred bacon. It has a heavy taste and is used to fry the bamboo shoots. Today my father worked overtime, and my mother and I made a full bowl of bowls.
Pour oil and garlic into cold oil.
After half a minute, put the bacon and fry for 2 to 3 minutes.
Put the winter bamboo shoots into pieces, stir-fry until cooked. (self visual time)
Add 3 tablespoons of scallions and continue to fry, fry, and fry.
Because the amount of salt in each house is not the same, please try a taste at this time, look at the salty, and put salt on the dish.
Add a few drops of sesame oil and turn off the heat.
Winter bamboo shoots are definitely not the kind of people who sell them. Therefore, when making dishes of winter bamboo shoots, don't feel that you have to be exquisite. And just right, I think the essence of Hunan cuisine is not refined, but the taste is not deep. Well, this is a dish that tastes very deep.