Peel the fresh bamboo shoots, leave some tender ones, then wash them with clear water and put them in a bamboo basket to dry the water. Add a proper amount of salt and distiller's grains into the container and stir well.

Then, the fresh bamboo shoots with humidity control are sequentially discharged to the bottom of the container and placed layer by layer. After the fresh bamboo shoots are placed, press a big stone washed in advance on it, and then seal the container with film.

Generally, after three or five days, the film of the sealed container is opened, and a strong evil smell comes to you, arousing your irresistible appetite. From top to bottom, take out fresh bamboo shoots, wash them with clear water and serve them on a plate.

Of course, you can also use the most common and simple method.

Prepare fresh bamboo shoots and appropriate amount of brine. Peel and cut fresh bamboo shoots, cook with light salt water, cook for more than ten minutes, then turn off the fire and drain. Put the drained fresh bamboo shoots into a container, pour bad salt water into the fresh bamboo shoots, marinate them in the refrigerator for one day and one night, and then take them out for eating.