Bamboo shoots do not need to blanch, you need to remove the skin, common practice is as follows:

Preparation materials: 350 grams of bamboo shoots, 50 grams of carrots, 100 grams of shredded pork, 2 tablespoons of oil, salt 4 grams of salt, 1 bell pepper, 1 teaspoon of wine, 1 teaspoon of cornstarch

1, ready bamboo shoots, bell peppers and carrots, shredded pork with 1 gram of salt, wine and cornstarch marinated for 20 minutes.

2, the carrots, bamboo shoots and peppers and wash and cut into julienne;

3, hot pan pour oil;

4, hot oil into the pork sautéed until browned and lifted;

5, and then the peppers sautéed until browned and lifted;

6, the pot of oil, and then pour into the bamboo shoots and carrot stir-fried until the aroma of seasoned salt;

7, then the pork sautéed until the aroma of the carrots and carrot;

7, and then the pork, and then the bamboo shoots and carrots, and then the bamboo shoots and carrot sautéed until the smell of salt;

7, and then the pork back to the pot, cooking a little boiling water constantly stirring until cooked;

8, and finally the green pepper into the shredded stir-fry evenly after the fire out of the pot;

9, mounted plate on the table can be eaten.