Oil braised jiaobai

1. Peel off the skin and remove the old roots of the bamboo shoots.

2. Cut the bamboo shoots into rolling blocks.

3. Cut scallions into small pieces.

4. Heat up the oil in the pot. (More oil than usual when cooking)

5. Stir fry the water bamboo over low heat until the skin turns slightly yellow.

6. Add proper amount of hot water, bring it to a boil, adjust it to medium heat, cover the pot and stew until the bamboo shoots taste delicious.

7. Cut the soup over high heat, add an appropriate amount of chicken essence and sesame oil for seasoning, and sprinkle with chopped green onions to garnish.