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1
Ingredients: sheep's tail bamboo shoots, night flowers, potato. -
2
Soak the sheep tail bamboo shoots in water for 1 and a half hours to remove some of the salt. -
3
Wash the potatoes and take them out. -
4
Put it into a pressure cooker and add an appropriate amount of water. -
5
Cover and cook for 2 to 3 minutes, then turn off the heat. -
6
Simmer until the air is gone, then open the lid and take it out -
7
Place on the chopping board to cool and peel off the skin. -
8
Cut into pieces. -
9
Wash and remove the night flowers and peel them. -
10
Place on the chopping board and cut into hob blocks. -
11
Remove the soaked lamb tail bamboo shoots and place them on the cutting board and cut them into sections. -
12
Heat the oil in a pan, add the chopped night flowers and stir-fry. -
13
Next, add appropriate amount of water and cook for 6 minutes. -
14
Then, add the chopped lamb tail bamboo shoots and potatoes, stir and cook for 2 minutes. -
15
Finally, add an appropriate amount of salt. -
16
Add appropriate amount of MSG. -
17
Season and mix well.