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Remove the skin from the processed big-headed bamboo shoots and cut them into small pieces with a kitchen knife. Cut off the tips of bamboo shoots and cut them vertically near the roots.
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Put the cut bamboo shoots into a large pot, boil water, and cook in the soup to remove the bitterness. Boil this fire for half an hour until the bamboo turns sour to avoid the rough bamboo shoots from being immature.
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Pick up the bamboo shoots cooked in the soup and dry them. (Can work faster)
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Finally, take the bamboo acid boiled in the soup to dry in the sun. (It is best to put two bamboos under the bamboo acid, which is ventilated and breathable, and it is easier to dry. )
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Matters needing attention
When cooking soup with bamboo acid, you must cook it well, or it will not dry in the sun.
Bamboo shoots can be cut into large pieces.