Ingredients: 2 kg of bamboo shoots, 500g of pickled peppers, one spoonful of salt, proper amount of white vinegar, three spoonfuls of sugar (self-adjusted) and three dried peppers.

1. Dig (or buy) fresh bamboo shoots and peel them. They are all young bamboo shoots. You can change knives and cut at will.

2. Put it in the pot, add two spoonfuls of salt, cook for three minutes, and remove the cold water.

3, put a bag of millet spicy, add the right amount of sweet and sour, a layer of bamboo shoots and a layer of millet spicy, and pour the juice, then add the cold rice, without bamboo shoots.

4. Marinate in sealed cans to taste.

5. Just open the jar in two or three days.