This can be said to be a simple version of the family's burning two winter, but the taste is not lost. As long as the seasoning is one, the simple one can't be simpler.
The winter bamboo shoots are first loosened with a knife and changed into a hob block. The mushroom is soaked in a good shape and the knife is changed. After the water of the mushroom is precipitated, most of the above is poured out for use.
Put the water on the soup pot and boil it. Add a little cooking wine and salt. Put the winter bamboo shoots under the spoon and pour them out.
Another pot, fragrant ginger slices, and then stir-fry the mushrooms, then add the winter bamboo shoots and continue to stir fry for 2 minutes.
Pour the water into the shampoo (not too much), 2 tablespoons of oyster sauce, stir fry evenly, cover the low heat for 3 or 4 minutes, then simmer the juice. Because it uses oyster sauce, it is not only very fresh, but also contains the taste of sugar and salt, the color of soy sauce and the function of starch. It is really versatile and convenient.
Mushrooms and winter bamboo shoots must be fried for more time, mushrooms will be fragrant, and winter bamboo shoots can also remove some astringency.