Accessories: garlic moss 50g.

Seasoning: pickled pepper 10g ginger 5g salt 3g monosodium glutamate 2g vegetable oil 30g each.

Exercise:

1. Select tender green bamboo shoots, remove leaves and peel, wash and cut into rhombic blocks, cut the tips and tender leaves into 4cm long segments, and add a little salt to mix well for seasoning; Pickled peppers are pedicled, seeded and cut into horse ears; Selectively cleaning garlic seedlings and cutting into 3cm long segments; Wash ginger and cut into 1 cm square slices.

2. Put the pot on a big fire, add vegetable oil to heat it to 60%, add ginger slices, pickled peppers and green bamboo shoots, stir-fry evenly, then add refined salt, monosodium glutamate and garlic sprouts, stir-fry quickly until the green bamboo shoots break, and take the pot and plate.