2. Fresh bamboo shoots are cut into small round grains, and green and red peppers are also cut into small grains. After the water in the soup pot is boiled, add salt and stir well. Add bamboo shoots and blanch. After the water is boiled again, turn off the fire, take out the bamboo shoots and soak them in cold water.
3. Drain the cool bamboo shoots, put oil in a wok, heat to 30%, add hot sauce and white sugar, stir-fry red oil with slow fire, and then add bamboo shoots and stir well.
4. After the bamboo shoots change color, add green pepper and mix well, and turn off the fire. This dish can be eaten directly, crispy and delicious, or poured on cooked noodles, mixed with Chili oil and pepper powder.