Slice 500 g of bamboo shoots into thin strips and lightly salt them to draw out excess moisture.
Drain the bamboo shoots thoroughly after 10 minutes to ensure a crisp texture.
Whisk together 30 g of soy sauce, 25 g of Chinkiang vinegar, 5 g of sugar, and 3 g of salt in a bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
