1. Peel the bamboo shoots and cut them into cubes. Boil them in boiling water for 5 minutes to remove oxalic acid. Take out and drain the water. Winter bamboo shoots are used in winter, spring bamboo shoots are used, and vacuum-packed bamboo shoots can also be used in the season when fresh bamboo shoots are not available.

2. The mushrooms are also diced. If it is dried mushrooms, it should be soaked in warm water in advance. Dried mushrooms are more delicious than fresh mushrooms.

3. Mix the dried yellow sauce and sweet noodle sauce according to the ratio of 2: 1, and add water to make a thin sauce soup.

4. Heat the wok and pour the oil. Add mushrooms and diced bamboo shoots and stir-fry until fragrant, then add the prepared thin sauce. After boiling, fry for about 10 minutes. In the process of frying sauce, the thin sauce soup will slowly boil dry. If you feel too dry, you can add some water halfway. After the sauce is fried, put it in a bowl for later use.