1) Raw materials: Harvesting: Dig fresh bamboo shoots on the same day and peel off the shells. In winter and spring bamboo shoots, attention should be paid to retaining the root point (i.e. bamboo shoots), protecting the tail tip, and cutting off the aged parts.

(2) Boiling: Put the prepared bamboo shoots into a boiling pot and cook. There should be more water and strong firepower. The cooking time should be divided according to the size of the bamboo shoots until they are thoroughly cooked. As a rule, the bamboo shoots collected on the same day must be cooked.

(3) Cooling: Pick up the bamboo shoots immediately after cooking, put them into clean water to cool, and peel off all the tender shells of the bamboo shoot tips. Pay attention to protecting the bamboo shoot tips, and use bamboo inserts to connect the inner joints of the spring bamboo shoots.

(4) Sterilization: In order to prevent the reproduction of miscellaneous bacteria, take out the cooled bamboo shoots and put them into a bactericide. The commonly used bactericide is sodium hypochlorite or bleaching powder solution. Soak for 15 to 30 minutes to sterilize. Do not let the sterilized bamboo shoots come into contact with raw water to avoid infection by miscellaneous bacteria and cause rot.