Cooking Steps

1. 

   Step1:Soak the dried bamboo shoots one night in advance and change them several times in the middle for desaltin

2. 

   Step2:After soaking, cut off the hard root and tear it into large pieces, then fully soak it inside and outsid

3. 

   Step3:The next day, after washing, tear into small strips, cut into small sections and drai

4. 

   Step4:Cut pork into chunks, blanch in cold pot, remove blood foa

5. 

   Step5:Rinse with warm water and drain the foa

6. 

   Step6:Do not put oil in the pot, stir fry the pork until the oil turns yello

7. 

   Step7:Put soy sauce + cooking wine + rice wine + fermented bean curd juice + ice sugar in the pot, stir fry and bubble, pour in plenty of boiling water, then add onion + ginger + pepper + seasoning + Xiangye + Cinnamon, boil in high heat, turn to low heat, cover and simmer for 20 minute

8. 

   Step8:Add the slices of bamboo shoots and mix well, then cover and simmer for 40 minute

9. 

   Step9:Taste the salt and add some salt (I added 2 teaspoons) and take the juice over the fire

10. 

    Step10:Let's set the plate out of the pot