Braised bamboo shoots in oil

250g of pure spring bamboo shoots, 15g of soy sauce, 15g of white sugar, 100g of crude oil, and appropriate amount of fresh soup, sesame oil and monosodium glutamate. Practice: 1) Fresh bamboo shoots are peeled off the outer hard shell, cut off the old roots, pat loose with the back of a knife and cut into sections. 2) Heat the oil in the pot. When the oil is 7 minutes hot, pour the bamboo shoots and stir-fry for a few minutes. 3) Add cooking wine, stir-fry with soy sauce and sugar for a few times, cover and stew for about 3 minutes. 4) Open the lid, add chicken essence and sprinkle with chopped green onion. Super verbose: * * Besides fresh bamboo shoots, you can also make this dish with bagged winter bamboo shoots in the same way. * * Add a little water-borne mushrooms, and the food will taste more delicious. [Ingredients] 600g of winter bamboo shoots (or spring bamboo shoots). [Seasoning] Peanut oil, refined salt, soy sauce, monosodium glutamate, sesame oil, cinnamon, star anise, onion and ginger. [Method] (1) Peel the bamboo shoots, remove the old roots, wash them, and cut them into thick strips for later use. (2) Heat the oil in a wok, stir-fry the onion, ginger and bamboo shoots together, then stir-fry the soy sauce, cinnamon and star anise, then simmer until the soup is dry. When it is completely soy sauce and oil, take it out of the wok and put it in a pot, and pour sesame oil on it.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)