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Slice the ham and change the knife into small pieces.

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Remove the tender head of the bamboo shoots in the previous section, cut them into thin slices, cut the green garlic into horse ears, and cut the onion into sections for later use.

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Blanching bamboo shoots for 5 minutes and adding 1 tablespoon salt can make bamboo shoots mature quickly, remove bitterness and astringency, and of course remove purine.

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Drain in cold water for later use.

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Hot pot salad oil, add onion ginger slices and ham to stir fry, add bamboo shoots to stir fry, and season with a little salt and sugar, because you don't need too much salt when you have ham. Add green garlic, pour in a spoonful of broth or water, stir-fry over high fire 10 second, and take out.

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