1, bamboo shoots of Phyllostachys praecox are cut longitudinally with a knife, peeled, hard parts of roots are cut off, and obliquely cut into pieces with a thickness of 0.5cm.

2. Rinse kimchi several times, wring it out and chop it up. Pork is cut into thick slices, and pork belly is the best.

3. Boil a pot of water, blanch bamboo shoots for 5 minutes, and remove oxalic acid, so it won't be astringent.

4, add a tablespoon of oil to the pot, first talk about the fat in the pot, and then wait for the lean meat to come out. If it is pork belly, just fry it directly. Add ginger slices and 2 tablespoons soy sauce to color.

5. Add bamboo shoots, add a spoonful of salt and a spoonful of sugar, stir fry, add pickles and continue to stir fry for 3 minutes. Add a little water and simmer for 5 minutes.

6, bamboo shoots are crisp and tender, and monosodium glutamate is not put in the eyebrows.