1. Salt is required for pickling pickled bamboo shoots. If salt is not added, the storage time of sour bamboo shoots will be shorter, and the eating taste will also be affected to a certain extent, giving it a special flavor.

2. The process of pickling sour bamboo shoots is relatively simple. The required raw materials include fresh bamboo shoots, pickled peppers, rock sugar, dried chili peppers and white vinegar.

3. Peel and clean the fresh bamboo shoots. Pour an appropriate amount of water into the pot and bring to a boil. Put the treated bamboo shoots in and blanch the water. The blanching time should be controlled to about five minutes.

4. Then soak the blanched bamboo shoots in cold water overnight. If possible, it is best to change the water several times.

5. The purpose of changing the water more is to better remove the bitter taste contained in the bamboo shoots, and then remove the soaked bamboo shoots and drain them for later use.

6. Prepare a clean, water-free and oil-free container, put the processed bamboo shoots in, and then put all the condiments such as rock sugar, dried chili peppers, and white vinegar in. Seal and marinate for about a day. Ready to eat.

7. It should be noted that this kind of pickled bamboo shoots can be stored in the refrigerator because it contains a lot of vinegar and can easily deteriorate in a hot environment.

8. Another thing is, do not touch oil during pickling. Oil will affect the taste and shorten the storage time.