Cooking Steps

1. 

   Step1:Soak the pickled bamboo shoots for 24 hours. Put them into the high-voltage rice cooker and select the rhizome type mode to boil (if there is no such mode, you can choose the high-pressure cooking mode for about 40 minutes). After completion, soak them in cold water. After cooling for about 10 minutes, cut them into thin wires for standb

2. 

   Step2:Take down about 40ml of rapeseed oil and heat it up. Pour in chili, garlic, sliced meat and stir fry to make it fragrant. Then pour in shredded bamboo shoots. Add wine and a small amount of water and let it stand. Cook over low heat. Add 1 tablespoon of raw sauce to add color after boiling again.

3. 

   Step3:Take the pot and put it on the plate. Finish.