1, springing up in the mountains. Material: pork tenderloin 150g. Material: 50g of clean bamboo shoots. Seasoning: salt 5g, monosodium glutamate 0.5g, Shaoxing wine 10g, dry starch 15g, water starch 10g, egg white 1g, and refined vegetable oil 250g (actual dosage 60g). Practice: Shred pork tenderloin, put it in a container and soak it in cold water until it turns white. Drain the water, put it into a bowl, add 4g of refined salt, 5g of Shaoxing wine, monosodium glutamate, egg white and dried lake powder and mix well for later use. Boil bamboo shoots in water and cut them into filaments as thick as shredded pork. Heat a wok with high fire, add refined vegetable oil, cook until 70% cooked, add shredded pork and disperse with an iron spoon. After the color of shredded pork changes, pour it into a colander to drain the oil. Put the original pot on fire, add 30g refined vegetable oil, stir-fry shredded bamboo shoots, add 5g Shaoxing wine, 1g salt and a small amount of soup, thicken with water starch, pour in shredded pork, turn it over a few times, pour in a small amount of oil, and turn it over to serve.

2. Stir-fried bamboo shoots with ginger and onion. Ingredients: fresh bamboo shoots 300g, mushrooms 50g, carrots10g. Accessories: ginger 10g, onion 10g. Seasoning/marinade: salt 6g, monosodium glutamate 5g, sugar 2g, Shaoxing wine 5g, peanut oil 15g, sesame oil 2g, pepper1g. Practice: Bamboo shoots are cut into Japanese thick slices, mushrooms are soaked and diced, carrots are sliced, ginger is sliced, and onions are cut into sections. Boil the pot with water, add bamboo shoots and cook it, and take it out for later use. Put oil in a wok, stir-fry ginger slices and carrot slices, add bamboo shoots and mushrooms, add Shaoxing wine, add refined salt, monosodium glutamate, sugar, sesame oil and pepper, stir-fry, thicken with wet materials, add shallots and wrap the tail oil. Tip: Spring bamboo shoots must be cooked thoroughly, otherwise they will taste bitter.

3, broad bean spring bamboo shoots. Ingredients: 300g of spring bamboo shoots, 250g of broad bean petals, 25g of cooked ham, 250g of chicken soup, salt, monosodium glutamate, cooking wine, pepper noodles, water starch, lard, sugar and a small amount of chicken oil. Practice: First, wash the fresh bamboo shoots, cut the ham into nail pieces, and wash the broad bean petals. Heat lard in a pot, don't fry it, add broad bean petals when it is half cooked, and pour them into a colander when both are cooked. Heat 50 grams of oil in the pot, pour bamboo shoots, watercress and ham, pour chicken soup, add salt, cooking wine, sugar and pepper noodles, which tastes good, hook with water starch and pour chicken oil.