1. Four large bamboo stalks, only the hard parts are needed.

2. Slice them first, then cut them into thick julienne strips and drain them.

3. Take a clean bucket or basin and pour in salt and shredded bamboo shoots. The amount of salt should be just enough to coat almost every bamboo shoot, not too salty!

4. Knead the shredded bamboo shoots all the time while the water boils, then pour them into a clean, waterless, oil-free container, compact them, and put them into the jar.

5. Cover tightly and marinate for about 1 month. Don't open it in the middle! Just put it in a cool place!

6. Shredded bamboo shoots in the marinated state is the flavor is more blunt, put in the water to cook then it will be very bitter leaving a sour taste.