Clean the bamboo shoots. Use a knife to cut off the older part (the part that can't be pinched by hand), and clean the hairy part of the bamboo shoots.
After cleaning, you can slice the bamboo shoots according to the thickness you like. If you plan to dry them and eat them, you can cut them thicker. If you plan to eat fresh bamboo shoots, you can cut them thinner.
After cutting the bamboo shoots, you can put them in the pot and cook them. Add the right amount of water, just cover the bamboo shoots, but not too little.
After heating until the water boils, continue heating for ten minutes, and don't cover the pot during heating.
After the bamboo shoots are cooked, prepare a basin or bucket, fill it with cold water, and then soak the bamboo shoots in cold water. Generally, at the beginning of soaking, as long as the water is hot, change the water several times. After the water for soaking bamboo shoots cools down, you can change the water every four hours.
Under normal circumstances, sliced bamboo shoots can be eaten after being changed with water for three times (excluding the water changed at the beginning because the bamboo shoots are too hot), and the thicker ones may take about 6 to 8 times.