Braised Black Bamboo Shoot BeefBeef RumpThe ingredients:Beef, black bamboo shoot, cooking oil, garlic,gingerslices, bay leaves, cardamom pods,star anise，DoubanjiangSauce，Rump Sauce, Sichuan pepper, beer, La Vaca Hot Sauce,monosodium glutamate (MSG)sugar，chicken essence，Braised Black Bamboo Shoot Beef:

　　 1 Wash the beef brisket and cut it into 2.5 cm square pieces. Then, blanch them in boiling water for 3 minutes before removing and setting aside.

Water-soaked black bamboo shoot should be cut into similar sized pieces as the beef.2 In a pot, heat up cooking oil and garlic, ginger slices, bay leaves, cardamom pods, star anise over medium-low heat. Sauté for 5 minutes before adding in

2 In a wok, add cooking oil and lard, heat to seven-tenths hot, then add garlic, ginger slices, bay leaves, cardamom pods, and star anise. Sauté on low heat for 5 minutes before adding doubanjiang, pork sauce, chili peppers, seasoning to simmer for 3 minutes until fragrant, then add beer, (Ladikua ), monosodium glutamate (MSG), sugar, chicken essence to season, add small beef ribs, and water-processed black bamboo shoots. Stir-fry for 5 minutes before removing from heat.

Sauce and Rump Sauce with Sichuan pepper, then continue to stir-fry for another 3 minutes until fragrant.Place onions at the bottom of a wok or iron pot as a base.Then add the braised beef brisket and black bamboo shoot, stir-fry for 5 minutes before serving hot.