Ingredients: 150 grams of small bamboo shoots, 1 tablespoon of light soy sauce, 2 grams of salt, 2 grams of sugar, 3 dried chili peppers, 10 Sichuan peppercorns, and 1 tablespoon of cooking oil.

Steps: 1. Boil small bamboo shoots in water for 10 minutes.

2. After cooking, pour cold water.

3. Then patiently tear the bamboo shoots into thin shreds, the thinner the better. After tearing, you can squeeze out the water.

4. Grind the dried chili peppers and green peppercorns, add salt, sugar, and a little light soy sauce.

5. Burn some hot oil in the pot until it smokes and the oil temperature is relatively hot.

6. Pour hot oil directly on the crushed chili pepper.

7. Finally stir evenly.

8. Finished product.