Material preparation: 500g bamboo shoots, 200g pig hind legs, half a green pepper, 2 strings of pepper, 5g ginger, garlic 15g, a little salt, cooking wine 1 tablespoon, a little cooking oil, soy sauce 1 tablespoon, half a spoonful of soy sauce, half a spoonful of sugar, a little white pepper, a little water.
1. Peel the bamboo shoots, wash them with clear water, then cut off the roots and cut them into bamboo shoots.
2. Slice the line pepper, green pepper, ginger and garlic. Wash, peel and cut pork.
3. Boil water in the pot, add a little salt to the water, pour the bamboo shoots into the water for 2 minutes, then remove and drain.
4. Then pour the oil into the wok, stir-fry the meat slices until they change color, pour in 1 tablespoon of cooking wine, add 1 tablespoon of soy sauce and half a spoonful of soy sauce, stir-fry until the color is higher, and take them out for later use.
5. Pour a little more oil into the wok. When the oil is hot, add ginger slices and garlic slices to stir fry, and then pour the blanched bamboo shoots and meat slices.
6. Stir-fry for 2 minutes, then add half a spoonful of salt, half a spoonful of sugar and a little white pepper, stir-fry evenly and season, then add green pepper.