1. Scrape the meat clean, cut into about 2CM square pieces, spring bamboo shoots shells cut roller blade pieces

2. Blanch the meat and spring bamboo shoots, blanch the meat for about 2, 3 minutes, spring bamboo shoots for 5 minutes, blanch well after the fish out

3. Wok pour a little oil, put the rock sugar, stir frying on a low flame, the color darkens

4. Pour the meat, green onion, ginger, dashi, Chenpi and stir fry for a while

4. >4. Pour in the blanched meat, scallion, ginger, dashi, peel stir-fry for a while

5. Pour in cooking wine and soy sauce and continue to stir-fry for a while

6. Pour all the contents of the frying pan into the casserole

7. Put in blanched spring bamboo shoots, add a sufficient amount of boiling water

8. Boil with high heat and turn to low heat for 1 hour

9. Finally, the juice will be collected over high heat The last thing you need to do is to make the juice thicker