1.

Prepare winter bamboo shoots and bacon.

2.

Cut a deep knife on the bamboo shoot and peel it off by hand.

3.

The roots of bamboo shoots will be removed. Cut bamboo shoots into thin slices about 1-2cm thick.

4.

Blanch the bacon with boiling water first, clean the dirty part of the bacon skin, cut it into thin slices (or strips) and drain the water for later use.

5.

Blanch the cut bamboo shoots in a pot, add a small amount of salt wine (remove the bitterness from the bamboo shoots), take out, wash and drain.

6.

Prepare a pressure cooker (or pressure cooker) and put bamboo shoots, bacon, garlic, ginger, dried peppers (just a little), cooking wine, soy sauce (a little) and salt (less) at a time.

7.

Turn on the high fire and ignite the pressure cooker to exhaust (the exhaust plug on it will rotate to start timing). Turn off the fire for about 2 minutes, wait for 5 minutes, and then turn on the fire for 3 minutes.

8.

After the pressure cooker is leveled, pour the bamboo shoots into the pot and cook for about 5 minutes (you can enjoy the taste during this period), and you can do it perfectly without putting some chicken essence or not.