1. Let's take a photo of the ingredients first. Bamboo shoots and pickled peppers are all bought from a treasure. Pickled peppers are not bad, but not very spicy. Bamboo shoots are not recommended because they are soft and a little sour, and they are said to have been soaked in citric acid. It doesn't taste good.

2. Boil the water and add bamboo shoots.

It takes about three to five minutes after the water rolls again.

4. Take out the bamboo shoots and rinse them with cold water until they get cold.

5. Drain the water and take it out

6. Add pickled peppers and mix well. The ratio is about this. I usually cut pickled peppers in the middle. It's easier to taste.

7. Add a small dish of white vinegar (in fact, I didn't weigh it roughly, just added three or four times the alcohol)

8. Add white wine again

9. Two teaspoons of monosodium glutamate

10. Two teaspoons of salt, or not. Add monosodium glutamate and stir. If you think it is salty enough, don't add salt; If it is not salty enough, add more salt.

1 1. Put the bamboo shoots flat on the bottom of the basin, and finally pour in mineral water. This water is like mushrooms and bamboo shoots. Then put it in a sealed jar, wait for one night and eat it the next day.