Lay the bamboo shoots flat, draw them vertically with a knife, not too deep, and break the shells of the bamboo shoots at the opening line, so that the shells of the bamboo shoots can be easily removed.

2. Cut the bamboo shoots into slices or shreds as needed.

This is an important step to come. Peel the bamboo shoots, remove the old roots, and cut them into pieces, blocks or shreds according to the needs of cooking.

Slice: cut the bamboo shoots in half, and then slice them obliquely.

Shredding: first cut the bamboo shoots into pieces with uniform thickness, and then cut them obliquely.

Cut into pieces: first cut the bamboo shoots into 6-7 cm thick sections, and then cut each section into 4-6 pieces, depending on the thickness of the bamboo shoots.

Hob: Hold the roots of bamboo shoots and cut them obliquely from the tender heads of bamboo shoots with a knife. Turn the bamboo shoots once every time until they are cut.