Braised Spring Bamboo Shoots in Sauce

Braised Spring Bamboo Shoots in Sauce

　　Braised Spring Bamboo Shoots in Sauce

　　　Ingredients: 500g fresh spring bamboo shoots, peanut oil, sweet bean paste, sugar, chicken essence, shrimp roe, sesame oil, and an appropriate amount of broth.

　　Method:

　　1. Peel off the tough outer skin of the fresh spring bamboo shoots, cut them open with a knife, and slice into long bamboo shoot pieces. Then gently tap the segments with the flat side of the knife to loosen them;

　　2. Dissolve the sweet bean paste in water. Heat peanut oil in a wok until boiling to remove the raw oil smell, then set aside for later use.

　　3. Heat the wok over a flame, add peanut oil, and when the oil is heated to 50% hot, add the bamboo shoot segments to blanch in the oil, then drain in a colander;

　　4. Reheat the wok, add peanut oil, put in the sauce, add sugar and stir, then set aside for plating;

　　5. Heat the wok again, add fresh broth and shrimp roe, bring to a boil, then add the bamboo shoot segments and bring to a boil. When the broth is nearly evaporated, add the sauce. When the sauce clings tightly to the bamboo shoot segments, add chicken essence and drizzle with sesame oil before serving.