1

Put the green bamboo shoots in their shells in the inner pot of a Tatung electric pot without water, put 3/4 cup of water in the outer pot, and steam them until the switch jumps up, then take them out and let them cool. (Because the bamboo shoots will become old after a long time, it is recommended that if the bamboo shoots are not used immediately after buying them home, they can be steamed in this way before putting them into the refrigerator for a longer period of time. ) Also, the aunt taught that the bamboo shoots are bitter because of the white membrane in the center of the bamboo shoots, and after removing that part, the bamboo shoots will not be bitter.

2

Treated green bamboo shoots cut into thick shreds, pork cut into thick shreds, garlic cleaned and crushed without peeling, scallions cut scallions, scallion white scallion green separate (pork I used to worship the rest of the white cuts of meat, with raw meat is also OK)

3

Take a frying pan, put in a tablespoon of oil and then heat, put in the pork fried to force out the oil of the pork itself, and then add the garlic and the scallions to stir-fry to get a flavor. Add garlic and scallions.

4

Add the bamboo shoots and stir-fry for a few seconds, then add about a tablespoon of hot water to help the flavors meld. Add a pinch of salt to taste, and sprinkle with green onions.