To talk about what ingredients to eat in spring is the most slimming and can remove the oil and water in winter, I think there is nothing better than the little fat man “spring bamboo shoots” hiding in the dark soil all winter! Under the call of the spring breeze, the spring bamboo shoots can’t wait to show their sharp heads from the soil. They look around at this chilly spring. Under the repeated exhortations of birds, they are picked and dug to the foot of the mountain and transported to various cooks and skillful women. From early spring to late spring, the spring bamboo shoots are matched in different forms and different dishes, Various tastes are transformed into delicious dishes related to spring.


500g spring bamboo shoots
200g lotus root
100g carrot
100g sweet beans
50g pork streaky pork
Proper peanut oil
Proper amount of salt
Proper amount of sugar
Proper oyster sauce
Proper cooking wine
5g ginger
5g garlic
5g scallion


Step 1
1. Peel off the shell of the spring bamboo shoots first

Step 2
Cut into large pieces;

Step 3
3. Carrot peeling and cutting knife

Step 4
Cut sweet beans into small pieces

Step 5
Boil the water in the pot, add an appropriate amount of salt, cook the bamboo shoots in it for more than ten minutes, remove them, soak them in clean water for about an hour, so as to remove the bitter taste of spring shoots;

Step 6
Peel the lotus root and cut it into thicker pieces

Step 7
Scald the lotus root slices in a pot and remove the raw ones

Step 8
Scald carrot slices and sweet beans in boiling water and remove

Step 9
Heat the pot, add peanut oil, and then add streaky pork to stir fry until fragrant

Step 10
Add spring bamboo shoots and lotus root slices into the pot and stir fry for a while; Add oyster sauce, cooking wine and sugar and stir fry for three minutes to make it taste evenly;

Step 11
Finally, add carrot flowers and sweet beans and stir well

Step 12
Pour sesame oil out of the pot