Practice:

1. Peel fresh bamboo shoots and cut them into small strips. Wash and cut red peppers into small pieces. Wash and chop shallots.

2. Boil the water in the pot, add salt, pour bamboo shoots and blanch for 2 minutes, then take them out, drain them, put them on a plate, sprinkle a little salt, and add chopped green onion and pepper.

3. Pour the oil into the spoon, add the pepper, heat it with low fire until the pepper changes color and smells, then turn off the heat, immediately pour it on the bamboo shoots and stir well. (You can use a small strainer to pour out the pepper, or you can use chopsticks to pick it out after splashing.)

Super verbose:

You can make more pepper oil at a time, keep it in a bottle, and it won't go bad. When making cold dishes, put some instead of sesame oil, which has a unique taste.

Use a spoon to burn pepper oil. Be sure to use a small fire and keep your hands steady. Spoons are only used to save money. If you use a pot, there will still be a lot in the pot after pouring out, which is too wasteful. But if you are not sure about yourself, it is not recommended to try this method.

before eating fresh bamboo shoots, I suggest everyone blanch them, otherwise they will feel astringent. If you can't buy fresh bamboo shoots, you can use vacuum-packed bamboo shoots, but the taste is slightly worse.