Ingredients: bamboo shoots1000g, cooking wine 20g, light soy sauce 80g, oil100g, sugar 45g, beer 1/3 cans.

1, bamboo shoots are shelled and washed.

2. Cut the bamboo shoots into small strips, add cold water and cooking wine and put them in a pressure cooker for 15 minutes.

3. Wash the pressed bamboo shoots with cold water.

4. Weigh the good seasoning.

5, from the oil pan, the oil must be cooked thoroughly, then add the cooked bamboo shoots and stir fry for a while.

6. Add soy sauce, sugar, beer and boiled water, so that the soup doesn't have bamboo shoots. If you want more soup, add more water, then cook it on high fire 10 minute and then simmer it on low fire for 30-60 minutes, which is very tasty.

7. Delicious braised bamboo shoots are out of the pot.

8. In order to store bamboo shoots for a longer time, the bottles must be washed and dried. If they can't be eaten within one week, they should be vacuumed.

9. Tighten the bottle cap after bottling.

10. Heat water in a hot bottle, and add cold water to a cold bottle. If the water does not pass through the bottle, boil it for 10 minutes, and then take it out and it will become vacuum. If the lid is still protruding, it means that the vacuum is not good, so eat it as soon as possible.