How to make braised spring bamboo shoots with bacon - Chinese cuisine

1
The spring bamboo shoots my granddaughter brought back from her trip.
2
Peel the spring bamboo shoots, wash them and cut them into hob pieces.
3
Cut the bacon into thick slices and rinse with warm water.
4
Boil water in a pot, add spring bamboo shoots and blanch them to remove some oxalic acid and bitterness.
5
Blanch the bacon to remove some of the saltiness.
6
Heat the oil in the pot, add the minced ginger and saute until fragrant, add the bacon and stir-fry.
7
Add some cooking wine to remove the fishy smell and increase the aroma.
8
Add spring bamboo shoots and stir-fry evenly.
9
Pour some light soy sauce, just a little bit, and add some pepper.
10
Add half a bowl of water, bring to a boil over medium heat, and simmer over low heat for about 20 minutes.
11
Add green garlic, stir-fry evenly, and serve.

Don’t use too many seasonings, eat the original flavor of the ingredients, and eat less if you have a cold stomach.