Cooking Steps

1. 

   Step1:Spring bamboo shoots peel off the old skin. Cut off the roots. Leave the moving parts where fingernails are easy to pinch. Cut thick slice

2. 

   Step2:Sliced pork slice

3. 

   Step3:Small chives are divided into green and green. Cut into sections of green and green. Slice ginger. Pat garlic with a knife

4. 

   Step4:Boil the water. Blanch the bamboo shoots for two or three minutes to remove the oxalic acid. There will be no astringency

5. 

   Step5:Pour in the oil. Stir fry the onion, ginger and garlic with a little heat

6. 

   Step6:Stir fry the pork in medium heat

7. 

   Step7:When the streaky pork is discolored, add some ice suga

8. 

   Step8:Stir fry until the streaky pork leaves oil. It's a little yellow on both sides. Stir fry the bamboo shoots in the drained water

9. 

   Step9:Stir fry until the bamboo shoots are golden. Add in the raw sauce. Add some old sauce. Salt. Stir evenl

10. 

    Step10:Stew in warm water for ten minute

11. 

    Step11:Stir fry in the fire to collect juic

12. 

    Step12:It's out of the pot. Sprinkle it with chopped chives. It's full of color, fragrance and taste