油焖笋||Oil Braised Bamboo Shoots

Peel the bamboo shoots, pat them with cleaver to make them loose and cut them into strips, 3 cm in length. 竹笋剥皮，用刀背拍松，竖着对切之后，切成3厘米长的小段。

Heat the wok and boil the oil till it's just about to smoke. Place the bamboo strips in and fry them over a high heat for a minute, add the salt 热锅加入油烧热起烟时，加入竹笋，翻炒一下后，加盐。

Fry the bamboo until the edge of them gets slightly brown, add the cooking wine, soy sauce and sugar, then stir and mix everything well 继续将竹笋炒至边缘稍显褐色后，加入料酒、老抽和糖，翻炒均匀。

Lower to a gentle heat, cover the lit on the wok and simmer for 10-12 minutes. It's ready when the sauce gets thick. 加盖，小火慢焖10-12分钟，此间留意酱汁，待收干前出锅装盘。

@僻地寒楼后山竹林 小贴士： 1. 春天新鲜拔出的竹笋无需过水，焖煮期间也无需加水。 2. 做油焖笋的竹笋尽量挑细小的。