Practice:
1, peel off the old skin of fresh bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and gently pat them loose with a knife;
2. Melt the sweet noodle sauce with water, put the peanut oil into a wok, and boil it to remove the oily smell for later use;
3, the wok is on fire, add peanut oil, when it is burned to 50% heat, add the bamboo shoots and oil, and pour it into the colander to drain the oil;
4. Reheat the wok, add peanut oil, add sauce, add sugar and stir, and put it on a plate for later use;
5. When the wok is lit again, add fresh soup and shrimp seeds to boil, then add bamboo shoots to boil. When the soup is almost dry, add sauce. When the soup is tightly wrapped in bamboo shoots, add monosodium glutamate and drizzle with sesame oil.