1. Soak in clear water: peel and slice the new bamboo shoots, then put them in a pot and cook for about 15 minutes. Pick it up and soak it in clean water, and change the water every three or four hours. Fine bamboo shoots can generally be eaten in about one day, while coarse bamboo shoots may take two days to completely deodorize.

2. Salting: Salt the cut fresh bamboo shoots for about 4 hours. After pickling, pour out the salt water, then rinse it with clear water, then soak it in clear water, and change the water every three or four hours, which is usually finished in about one day.

3. Pickling with white vinegar or white wine to remove bitterness: soak the soaked bamboo shoots or fresh bamboo shoots in white wine or white vinegar, and the amount of white wine or white vinegar should be a little more than that of bamboo shoots. In order to save costs, white wine or white vinegar can be mixed with water. Soak for about 4 hours, then pick it up and rinse it with clear water. Finally, soak in clear water. Pay attention to changing the water every three or four hours. Generally, you can eat it in one day.