Main ingredients: 200g dried bamboo shoots, 100g brined pork scalp, 5g cooked lard, 3g peanut oil, 2g salt, 3g rock sugar, 5g oyster sauce, 5g seafood sauce, 2g ginger, 2g garlic, 5ml cooking wine, 3g head pumping

1. Prepare the ingredients: pre-watering bamboo shoots dry water, pork scalp cut into thick slices.

2. Using a white pan (i.e. without oil), stir-fry the dried bamboo shoots over medium-low heat until there is a "squeaky, squeaky" sound and the water is dried.

3. Then the dried bamboo shoots fried dry moisture set aside to the side of the pot, under the cooked lard melt, and dried bamboo shoots fried evenly.

4. Add oyster sauce, stir-fry evenly, then add boiling water that does not exceed the surface of the ingredients, turn on the maximum heat, and bring to a boil.

5. Add rock sugar and continue to simmer over high heat to reduce the juices.

6. When the juice reaches 1/3 of the original, add the seafood sauce and toss to coat.

7. Then put the stewed dried bamboo shoots into flavorful serving.

8. Re-brush the pan, high heat to 7 minutes of heat, peanut oil under the beat garlic, ginger slices burst incense, and then under the pigskin stir-fry for a few moments, along the side of the pan splash into the wine stir-fry well.

9. Then pour the dried bamboo shoots from step 7 together with the soup, add salt to taste, stir-fry well, ready to serve, before serving, add the head pump and stir-fry well, you can serve.

10. Put all the finished dishes into a casserole dish, turn on the maximum heat, and heat until slightly boiling.