Practice: 1, bamboo shoots are cut into hob blocks, mussels are washed and diced, ginger is shredded with chopped green onion, and seasonings are prepared.
2. fry the bamboo shoots first, fry the bamboo shoots and take them out. Leave the base oil, add shredded ginger and chopped green onion, stir fry, add wine, stir fry for three to five minutes, and take out.
3. Put the burst bamboo shoots into a wok, add appropriate amount of water and cook for five minutes. Add mussel pieces, cook for another five minutes, season, and you're done. Serve, set.