thorny bamboo shoots soup is a dish favored by many families, especially chosen to enjoy during the cold days of Hanoi. The combination of sweet and fatty broth, soft goose meat, crispy and crunchy fresh bamboo shoots and soft, smooth pieces will create a harmonious overall flavor.
However, to cook a bowl of standard, creamy bamboo shoots requires meticulousness that housewives can refer to as follows:
Prepare about half a gourd (1.2 - 1.5kg); 300g fresh bamboo shoots; 1 bowl of gourd; 1 large ginger root; 2 - 3 dried onions; 50ml white wine and some herbs such as green onions, shiitake and other basic spices.
Prepare the Anchovies by cleaning the fur and removing the buoy to avoid odor. Blend the beetroot ginger with salt and a little white wine and thoroughly rub both the inside and outside of the beef for about 5 minutes. Then, rinse the can into clean water and drain before cutting it into bite-sized pieces.
Fresh bamboo shoots also need to be carefully treated by peeling, slicing or stripping them into thin strands. Add the bamboo shoots to a pot of cold water, add a spoonful of salt and boil for about 10 - 15 minutes, then remove, rinse with clean water. Boil 2 - 3 more times until the boiling water is completely inside and the bamboo shoots are no longer bitter.
The dish has been thick, used a knife to cut into bite-sized squares. Boil the pot of water, then reduce the heat to the right level. Gently release the secretion into the boil and do not cover the sides of the sides of the sides to avoid small loose or broken secretions. Boil the secretion for about 5 - 7 minutes, then turn off the heat, continue to soak in the pot for about 10 minutes until fully cooked. Soak the secretion in a bowl of cold water to keep it soft and crispy.
The sliced Ngan meat is thick with 1/2 onion, chopped ginger, 1 tablespoon fish sauce, 1 teaspoon seasoning seeds and a little pepper, then soak for about 15 - 20 minutes to absorb the spices.
Squeeze the pot to the stove, saute the onions, the remaining minced ginger with a little cooking oil. Add the gourd to stir-fry over high heat to catch it and give it a fragrant aroma. Next, add the bamboo shoots and stir-fry with the goose for about 3 - 5 minutes to absorb the spices.
Pour enough water into the pot of stir-fried ngan and bamboo shoots, bring to a boil and then reduce the heat, and remove the foam regularly so that the soup can be steeped in.
Ninh for about 25 - 30 minutes to soften the gourd meat and secrete the juice. When the goose meat is tender, season and then scoop the goose meat onto a separate plate.
Finally, add the boiled part to the pot, boil it again and release green onions, the scent of the chopped ship and turn off the stove to enjoy Hanoi specialties.
