How to make shepherd’s purse mixed with spring bamboo shoots - Chinese cuisine

1
Prepare the ingredients.
2
Pick off the old roots and yellow leaves of shepherd's purse, wash them with clean water, soak them for half an hour and take them out.
3
Add an appropriate amount of water to the pot and add 1 teaspoon of salt and bring to a boil. Put the shepherd's purse into the blanching water and take it out. Filter it with purified water, wring it out and chop it into fine pieces.
4
Peel off the shells of the spring bamboo shoots, cut off the old heads, cut into thin slices, blanch them in water, remove them and set aside.
5
The ingredients are processed.
6
Prepare the sauce: stir together soy sauce and white sugar, sesame sesame oil and white sugar, cane pepper oil and white sesame seeds.
7
Add Heran organic olive oil to the pot and heat it up, add the spring bamboo shoot slices and stir-fry.
8
Pour in the shepherd's purse and mix well. Turn off the heat, pour in the sauce and mix well.
9
Finally, plate and serve.

When blanching shepherd's purse and spring bamboo shoots, add an appropriate amount of salt to preserve the fresh color and remove oxalic acid.