300 grams of winter bamboo shoots and 200 grams of mushrooms (fresh). Vegetable oil 20g Zanthoxylum bungeanum 3g onion 5g ginger 5g salt 3g monosodium glutamate 2g sugar 5g each. Winter bamboo shoots are crisp, mushrooms are soft, yellow and black, bright in color, salty and sweet.

1. Cut the winter bamboo shoots into strips; 2. Cut the stem of the water-soaked mushrooms and blanch them with boiling water;

3. Heat the oil in the pot, add the pepper, stir-fry the fragrance, remove the pepper and keep the pepper oil;

4. Add vegetable oil to the pot, heat, add onion ginger and pepper and stir-fry until fragrant;

5. Add broth, monosodium glutamate, salt and appropriate amount of sugar to taste, and add winter bamboo shoots and mushrooms to taste;

6. Finally, dry the soup, pour pepper oil on it, take out the winter bamboo shoots and mushrooms, cool them and put them in cold dishes.