Cut the bamboo shoots into pieces and blanch them with hot water to remove the astringency.

Heat a pan, pour in a little oil. When the oil is hot, add 2 tablespoons of sugar and stir-fry until it is brown. If you can't fire, you give up. In fact, it is not difficult to stir-fry sugar. You should melt the sugar with a small fire and keep stirring it with a shovel. Don't be afraid if you see sugar caking. If you keep stirring, it will melt. Then it's nice to see the sugar solution turn brown. Don't fry the color too deep. If it is too deep, it will turn into caramel, which tastes bitter. If you can't master frying with oil, you can choose to fry the sugar with water first. Add a little water, bring to a boil, add sugar after bubbling, and then stir slowly with a shovel. This also reduces the amount of oil used.

Stir fry in the meat. Try frying the fat oil.

Stir fry until golden brown, add bamboo shoots and stir fry.

Pour in 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, a little salt, a little onion ginger, star anise 1. If there is no fried sugar color, you can add some rock sugar at this time. The meat cooked with rock sugar is very bright.

Then add boiling water, without meat. Be sure to boil water. Cover the pot and stew 1 hour. Until the meat is rotten and fragrant, the color is ruddy, and the soup is already very sticky, all wrapped in meat and bamboo shoots. It's time to cook!