1. Shell the winter bamboo shoots, peel the old skin from the roots and cut into pieces.

2. Wash the newly salted cabbage and cut it into small pieces one inch long.

3. Wash the pork, cut it into thin slices, wash the onion and cut it into sections, wash the ginger and cut it into filaments, wipe off the floating dust from the dried pepper and break it into 2 sections.

4. Boil water in the pot and add a little salt. After the water is boiled, add bamboo shoots, blanch for 2 minutes, take out, let cool, and control the water to dry for later use.

5. Heat the wok and add oil. When the oil is hot, add onion, shredded ginger and pepper and stir-fry until fragrant. Finally, add the sliced meat and a small amount of soy sauce and stir-fry until the surface of the sliced meat is dry.

6. Add cabbage and winter bamboo shoots, add a little sugar and salt, and stir well. For your reference.