1, Nanxiong sour bamboo shoots method: pickling sour bamboo shoots in the spring and fall seasons, when the bamboo shoots shoots, grow about 30 centimeters high, it can be cut down to the roots, peeled off the shells, cut into slices, and take "not see the sky," the well water (the well water in the early morning not see the sun's rays), and bamboo shoots are hidden into the jar together, pickling for 10 days or so, can be eaten.

2, Hunan sour bamboo shoots method: bamboo shoots shelled and washed, boil a pot of water, cast bamboo shoots into it, cook for about ten minutes, turn off the fire, soaking in the water. Can be eaten on the same day. If you can't finish it, change the water once a day. If you don't change the water, the bamboo shoots will slowly become sour.

3, pot meat fried sour bamboo shoots: choose a beautiful piece of pork, water boiling plus ginger and cooking wine, put the meat into the boil for 20 minutes, fish out, rinse with cold water, cool and then cut thin slices of spare. Add green pepper, garlic seedlings (or sour bamboo shoots, white pepper), add wine, soy sauce, sugar, stir fry well.