Let's cut the winter bamboo shoots into rolling blades for later use. Eating bamboo shoots in winter is also a good choice, and fresh winter bamboo shoots also emerge as the times require.

Soak the mustard tuber in clear water for 10 minute to remove the salty taste. Ordinary mustard tuber at home will do. Shred onion, ginger and garlic.

Then blanch the bamboo shoots with clear water for easy frying. After the winter bamboo shoots are blanched, they can also be fried until golden brown. If you don't like greasy dishes, go straight to the next step.

The ingredients are ready, and you can fry them now. Add a little oil to the pot first, and then fry the winter bamboo shoots. When the bamboo shoots are slightly Huang Shi, add chopped green onion and ginger and stir-fry, add cooking wine, and add appropriate amount of soy sauce and stir-fry.

Let's add the right amount of oil and mix well to facilitate coloring. Finally, appropriate amount of water is injected to stew the winter bamboo shoots until 10 minute.

Season the winter bamboo shoots after stewing, sprinkle with sugar, pepper and monosodium glutamate and mix well. Pour in the mustard tuber, collect the juice over high fire, and then take the soup out of the pot to eat.

Sprinkle a little minced garlic on the plate to add flavor and embellishment.