1. Soak dried bamboo shoots in warm water. Soak the dried bamboo shoots to be cooked in warm water for a day or two, then continue to cook them in a pot for about two hours, then soak them in cold water for two or three days. During the soaking process, the water must be changed frequently. Otherwise, the dried bamboo shoots may deteriorate and become sour in the water. In this case, soaked dried bamboo shoots cannot be used for stir-fry. Generally soaking enough dried bamboo shoots, 500 grams of dried bamboo shoots can be soaked into 2,500-3,000 grams of dried bamboo shoots, and even 3,500-4,500 grams for better quality. Note that during the soaking process, do not drop rice grains into the water, otherwise, the dried bamboo shoots will turn black.

2. Cook the dried bamboo shoots in boiling water for about a quarter of an hour, then change the knife and cut them into 3 ~ 5 mm strips, then soak them in water. In this case, it only needs to soak for about 24 hours and then you can do the subsequent cooking.

3. Soak the dried bamboo shoots in warm water for a few hours. When the dried bamboo shoots have softened a bit, put them into a pot and cook them for about half an hour. Then, switch knives and cut them into the shapes you need and soak them in the water. At this point, they usually only need to soak for about 12 hours before you can move on to subsequent cooking.

4. Soak the dried bamboo shoots in hot water and remember to change the water every day. When you change the water, put the dried bamboo shoots together with the container in a pot to boil. In this case, it is not easy to spoil. It is usually ready to be cut after soaking for three days. At this point, cut the dried bamboo shoots into slices and soak them for about two days.