The most delicate fresh bamboo shoot, a 10,000 sq m stretch of water yields only one jin, and to this day it cannot be cultivated artificially

Yesterday at the market I saw spring bamboo shoots, what we call pusun, and this kind of shoot is rarely sold, so I bought one jin to try whether it tastes good.

Pusun, the only specialty of the banks of the Liao River, is different from the jiaobai of the south, which can be planted on a large scale.

Pusun itself has extremely high demands on the environment, growing only on the banks of the Liao River where the surroundings are beautiful and the water is clear!

The ingredients are: pusun, cured meat, ginger, garlic, liquor, salt, light soy sauce.

Below I share the method:

Wash the pusun you bought and cut it up, blanch it in water for twenty minutes, then soak it in cold water for half a day, changing the water several times during that time to remove the bitterness.

Wash and chop the ginger and garlic; the cured meat was sun-dried last year after I learned to make it myself from the sisters in the tribe.

Soak the cured meat in boiling water until soft, wash it, and cut it into pieces for later use.

Scoop out the pusun that has soaked for half a day, drain the water, and set aside.

Put the cured meat into a cold pan, turn on the heat and set it to medium to fry the oil out of the cured meat, then add the ginger and garlic and stir-fry until fragrant.

Then add the drained pusun, baijiu, light soy sauce, and salt and keep stir-frying, cover and simmer for two minutes until the liquid reduces, then it is ready to plate.

Farmhouse cooking, green and original ecology, share the deliciousness of farmhouse cooking, experience the charm of farmhouse cooking. Every day share authentic farmhouse cooking, savor the local farmhouse flavor

(This article is an original work of the Farmhouse Cooking Tribe team. Unauthorized reproduction or use is prohibited, otherwise legal liability will be pursued in accordance with the law.)