Wash the bamboo shoots, slice them, put them into boiling water, add a teaspoon of salt, scald them for about 1 min, take them out, drain the water, mash the garlic with a knife, chop the small red pepper, cut the onion and ginger into small pieces, put the drained bamboo shoots into a suitable bowl, add all the materials, stir them evenly, and put the stirred pickled bamboo shoots into a clean and oil-free closed container.

Bambooshoot (English: bamboo shoot) is a young bamboo shoot, also called bamboo shoot. Bamboo is a perennial evergreen herb, and the edible part is primary, tender and fat, short and strong buds or whips. Bamboo originated in China, with many kinds, strong adaptability and wide distribution.

In China, it has been regarded as a "rare dish" since ancient times. Bamboo shoot is a traditional delicacy in China, which has a long history of eating and cultivation. There are some poems in the Book of Songs, such as "adding beans, bamboo shoots and fish" and "what is the sound, only bamboo shoots", which shows that people have been eating bamboo shoots for 2500 to 3000 years.