Ingredients: 4 bamboo shoots, 200g pork.

Accessories: 2 peppers, 2 mushrooms, 5 millet peppers, onion 10g, ginger 10g, peanut oil 15ml, cooking wine 10ml, soy sauce 5ml, soy sauce 10ml, oyster sauce/kloc.

Steps:

1. To shell bamboo shoots, the process of peeling bamboo shoots is very simple. Make a vertical cut on the bamboo shoots with a knife to the depth of the bamboo shoots, then peel off the skin of the bamboo shoots by hand, cut off the roots and put them in water for cleaning. Then clean pepper, mushrooms, millet and pork.

2. Cut the pork into pieces and put it in a bowl. Add a little starch, cooking wine and soy sauce to marinate. Slice bamboo shoots, peppers and mushrooms first, then cut millet into small rings, green onions into chopped green onion, and ginger into shredded ginger. Add a proper amount of water to the pot and bring to a boil. Put the cut bamboo shoots into the pot, blanch them to remove the astringency, then take them out and drain them.

3. Heat the wok until the palm of your hand is hot. Pour in peanut oil and turn the fire to oil heat. Add chopped green onion, shredded ginger, millet, spicy incense, and then add sliced meat and slip away quickly.

4. Stir-fry the bamboo shoots for a while, then add a little hot water, cover the pot and cook for 2 minutes on medium heat.

5. Stir-fry until the meat slices change color, pour in soy sauce and oyster sauce and stir-fry evenly, then add a little white sugar to refresh and stir-fry until the mushrooms are tender.

6. When you see that the soup is almost finished, add the pepper slices, add salt, stir fry a few times, and a plate of delicious fried shredded pork with dried bamboo shoots will be ready.