Ingredients: sea bamboo shoots 1 20g, salt 3g, sugar 3g, light soy sauce 6g, cooking wine 1 g, oil consumption 6g, chicken essence 1 g, 2 cloves of garlic, fresh millet pepper 10 root, and garlic sprouts 10.

After washing, the bamboo shoots are soaked for three hours, and the two diagonal corners are cut diagonally. Add water without sea bamboo shoots to the pot, boil it for one minute, remove it with cold water for three times, and control the clean water for later use. Fresh millet pepper is cut into pepper rings.

Flatten and chop garlic with a knife. Code the pepper rings and diced garlic on the sea bamboo shoots. Corn oil is heated to the temperature where cooking can be done, and poured directly on the coded Chili rings and diced garlic. Add salt, sugar, cooking wine, it tastes very fresh, consumes oil, chicken essence, vinegar and five drops of sesame oil and mix well. On the plate, the sea bamboo shoots are picked out at the bottom, and the soup and diced garlic with Chili rings are poured on it. Sprinkle with chopped garlic sprouts.