When the pot is hot, pour in an appropriate amount of cooking oil, heat it to 70%, add millet, fragrant rice and shredded pork, add bamboo shoots and stir-fry until it is 70% cooked, sprinkle a little yellow wine along the side of the pot, then pour in a little boiling water, add a little salt according to your own taste, cook the juice slightly and put it on a plate. In our place, when frying pickles, we also like to add a crispy dried skin, which is a kind of bean products, similar to fragrant cakes and dried incense. Strong and fragrant, it can be eaten cold. When the water is about to boil, pour in a little oil, sprinkle with salt and monosodium glutamate and turn over. Stew for a long time, so as to remove the spicy taste of bamboo shoots and taste more delicious.
Do you want to stir-fry or bring soup after washing kimchi? Cooking is very simple, and then cut the bamboo shoots into 1-3 minutes of boiling water. If the kimchi with soup is cooked, stir fry first and then add water. Remember not to cover the pot and wash the vegetables. The cut food tastes better and tastes more delicious. Stir-fry sauerkraut on medium heat, add some oil if it is not enough. Stir-fry the pickled vegetables to the side of the pot (about half casually). Add some salt, pepper and garlic leaves and continue to stir fry. In order to avoid sticking to the pot, cover the pot with a small amount of water and stew for a while to make it fully tasty. Taste it with chopsticks, and when it's cooked, you can put it on a plate and take it out of the pot. Blanch beef in cold water, add enough water to the casserole at a time, add preserved winter bamboo shoots (washed with warm water several times) and corn, stew for 30 minutes, add salt to taste and cut into the required shape, then wash away the salt, soak it, change water and soak it again to make it lighter. If it feels salty, add more water to stew for a while when frying.