1, steamed to choose fresh robust bamboo shoots, peeled to leave the core; will be peeled bamboo shoots for the first time to steam, steamed can be;

2, drained will be steamed bamboo shoots with spring water for the first rinse, and then out of the water drained;

3, pickled bamboo shoots after draining pickled bamboo shoots, bamboo shoots with the ratio of salt 100:30, pickled for 20 days or so to turn over once!

4, rinse with spring water on the bamboo shoots for rinsing, and then soaked for 12 hours; soaked bamboo shoots according to specifications cut into segments, into the fresh water soaked for about 40 minutes, and then fished out of the dehydration;

5, sealed sterilized and drained bamboo shoots into the mixing pot, add the ingredients (live milling plate of the secret condiments is not convenient to disclose, the family can themselves according to taste to Fill add), mix well; mix the bamboo shoots into the glass jar, pour a layer of vegetable oil before sealing and then seal, after a period of sterilization you can open the jar to eat.