Cooking Steps

1. 

   Step1:Remove the shell and skin of the fresh broad bean to peel the bean petals. Remove the shell and the old stem of the spring bamboo shoot. Cut into oblique knife pieces. Cut the ham into piece

2. 

   Step2:Put water in the pot. Pour in the bamboo shoots and boil for 3 minutes

3. 

   Step3:Scoop up. Remove oxalic acid

4. 

   Step4:Heat up the wok and add in the oil. Heat the oil and stir fry the bamboo shoots for 2 minutes

5. 

   Step5:Stir fry the silkworm bean paste and ham slices

6. 

   Step6:Add half a small bowl of water. Add salt, sugar and cooking wine to a large boil. Stir fry and continue to cook for 23 minutes until slightly less water

7. 

   Step7:Add in water starch and thicken. Pour in a little sesame oil.