2. Peel and slice the winter bamboo shoots and blanch them in boiling water. This step is to remove oxalic acid and astringency.
3. Heat a little oil in the wok, add bacon and stir-fry the oil. Add ginger, garlic slices and dried peppers and stir-fry together to give a fragrance.
4. At this time, you can pour a little water, which is at most flush with the bacon, and not too much. Cook over medium heat for a while to soften the bacon.
5. When the water is almost collected, add winter bamboo shoots, add 1 tablespoon of light soy sauce and stir-fry evenly. Continue to heat until all the soup is collected.
6. Add some green garlic pieces and stir well before cooking.