Main Ingredients
Fresh winter bamboo shoots 1000 g (about 2.2 lbs), fermented glutinous rice wine 50 g (about 1/4 cup).
Seasonings
25 g scallions and 25 g raw chicken fat, 15 g ginger, and salt and MSG to taste.
Instructions
1. Remove the shells, inner skin, and tough top parts of the winter bamboo shoots, then slice them into pieces about 1 cm thick; cut the scallions into sections and slice the ginger, then set aside.
2. Place the winter bamboo shoots in a bowl, add glutinous rice wine, MSG, ginger, salt, and scallions, and mix well. Then add raw chicken fat, and it's best to seal the bowl tightly with a sheet of oiled paper.
3. Steam over high heat for about 30 minutes, then remove and let cool. Discard the chicken fat residue, scallions, and ginger before serving. This dish features tender bamboo shoots with a rich wine aroma.