The materials prepared in advance are: 500g of spring bamboo shoots, salt 1 tsp, 5 slices of ginger, 4 cloves of garlic, 20 Chinese prickly ash, 2 millet peppers, 2 tablespoons of pickled peppers, 2 shallots, liquor 1 tsp, white vinegar 1 tsp, and 2 tablespoons of water.

1. Fresh bamboo shoots are washed and sliced, and boiled in boiling water 15 minutes.

2, garlic peeled, washed and chopped, shallots cut into sections, ginger sliced.

3. Put the drained bamboo shoots into a clean and oil-free fresh-keeping box, and add onion, ginger, garlic and pepper.

4. Add millet pepper and pickled pepper.

5. Add all seasonings (liquor, sugar, salt, white vinegar).

6. Finally, put two spoonfuls of cold water, cover the fresh-keeping box, shake it up and down, let the seasonings be fully mixed, and put it in the refrigerator for one night.

7, and then take it out, and that's it.