Bamboo shoots shelled, placed in water boiling for three to five minutes to remove astringency, fish out, cooled and cut off the older part, the tender part of the slices.

Slice the pork, separate the lean meat from the fat, and place the fat separately.

Marinate the lean pork with sugar, salt, oil, dark soy sauce and cornstarch for about half an hour, during which time mince the garlic.

Turn on the heat, heat the wok, put a little oil (or not), when the oil is hot, put the bamboo shoots into the wok, add a little salt, stir-fry for a while, time about a minute.

Put a little oil in the wok and heat it until it is slightly hot, put the fat pork in, stir fry until it starts to get oil, put the garlic rice in and pop the aroma, put the lean meat slices that have been marinated aside, stir fry, stir fry until the lean meat is white.

After the meat is fried, pour the bamboo shoots into the pot, add soy sauce, and stir fry evenly.

Precautions

Bamboo shoots contain a white nitrogen substance, which constitutes the bamboo shoots' unique fragrance and freshness, and can open the stomach, promote digestion and enhance appetite.

Bamboo shoots are better when the shells are bright yellow or yellowish with a slight pinkish color, and the shells are intact and full.

Suffering from gastric ulcers, gastric hemorrhage, nephritis, cirrhosis of the liver, intestinal inflammation, urinary tract stones, low-calcium, osteoporosis, rickets, it is not advisable to eat more.