Cooking Steps

1. 

   Step1:Prepare the ingredients. Mix pork shreds with flour and soy sauce. Add a spoonful of salad oil, stir and seal the water for us

2. 

   Step2:Add sauce with soy sauce, vinegar, sugar, cornflour, clear soup or clear water. Take a tablespoon of chopped pepper and some ginger powder for later use

3. 

   Step3:Less oil in the wok. Stir fry the shredded mea

4. 

   Step4:A little white can be put into a plate for use. I use a five layer stainless steel pan made by Meiya. It's healthy, but it's very sticky. If the pan is fried with cold oil (put meat when the oil is still cold), the situation of sticking the pan will be relieved a lot

5. 

   Step5:Fry the oil in the wok. Stir fry the ginger and garlic to make it fragrant. Then put in the chopped pepper and stir fry

6. 

   Step6:Then add shredded pork and fry for 1 or 2 minute

7. 

   Step7:Finally, stir fry the shredded bamboo shoots and agari

8. 

   Step8:Cook in the sauce. Stir quickly and set to pan. The whole process needs fir

9. 

   Step9:Here is the processing method of fresh bamboo shoot. If the bamboo shoot is not well made, it will have a very astringent feeling. The tongue will also itch. I grew up with a snack bamboo shoot. I eat fresh bamboo shoot in winter and spring. I eat dried bamboo shoot in summer and autumn. It's always delicious. But people in Guangzhou don't seem to like bamboo shoots very much. They say they are very hot and humid. So when I came to Guangzhou, I didn't have a chance to taste the bamboo shoots for several years. My mother would send me some dried bamboo shoots, but also because of the custom of eating less here.

10. 

    Step10:A fresh bamboo shoo

11. 

    Step11:Skinning... So thin... The clothes are too thick..

12. 

    Step12:Cut the bamboo shoots into 4 pieces. Put them in the pot. Cover the pot with cold water and cook

13. 

    Step13:After that, supercooled water. Put it in the fresh-keeping box and refrigerate it. Eat it in three days