5000g of clean bamboo shoots, 0/50g of cooking wine/kloc-,0/50g of pepper noodles/kloc-,250g of salt, 25g of star anise and a little cinnamon.

Prepare:

According to the size of bamboo shoots, cut the bamboo shoots into two or four petals with a knife, and the smaller one can be left uncut. Then, cook the bamboo shoots with salt water, and then add star anise, cinnamon and cooking wine. Boil for about 0.5 hours, remove the foam, pour the soup and bamboo shoots into the basin, and cool thoroughly.

Exercise:

Take a pickle jar, pour in cool ingredients, add Chili noodles, and pay attention to the soup. Cover the jar mouth, and it can be eaten after 1 week, and the knife can be changed as needed when eating.

Key operation points:

1, it is best to choose the kind of jar that can be sealed with water. Sealing is one of the keys to the success of curing bamboo shoots. In addition, the water along the altar should always be replaced with clear water, and the altar should be cleaned casually. This will last longer.

2, the production process can not bring raw water into the altar, nor can it be stained with oil, otherwise it is easy to break.

3. Use special chopsticks without oil and water when eating.

4. Kimchi didn't taste beautiful at first. You can also add a cup of old soup to the altar, the success rate will be higher and the flavor will be better, because the lactic acid bacteria in the old soup can accelerate the maturity of new water.