Peel and cut the bamboo shoots into thin strips
Add water to the pot and bring to a boil, add 5 grams of salt, pour in the shredded bamboo shoots and cook for about 5 minutes Remove and wash the shredded bamboo shoots
Prepare the sauce: put an appropriate amount of Pixian bean paste, a little sugar, a spoonful of light soy sauce, half a spoonful of dark soy sauce, and 5 spoons of water in a bowl. Half a spoonful of mature vinegar and a little cornstarch and mix well
Cut the meat into thin strips, spread it evenly with a little soy sauce and starch, and add the shredded meat to hot oil in a cold pan
Stir-fry the shredded meat and serve out
Leave the bottom oil in the pot Add garlic cloves and stir-fry until fragrant
Pour in the blanched bamboo shoots and carrot shreds Stir fry until soft
Add shredded green pepper, green garlic leaves and shredded pork and stir together Stir-fried
Finally add the sauce and stir-fry
Stir-fry Turn off the heat and take out the pot
A very delicious dish
