Peel and wash the bamboo shoots and cut them into thin slices. The pickled vegetables available in the supermarket are in bags that have been minced. Add water to the pot and bring to a boil. Add salt. , blanch the bamboo shoots, blanch the winter bamboo shoots for a while, they are easy to astringent in the mouth, while the red bamboo shoots have a light astringency in the mouth, blanch them well and drain them in cold water, add thin oil to the pot, add the pickled vegetables, stir-fry a few times, add the bamboo shoots and stir-fry, Add 2 rice bowls of water, oyster sauce, sugar and chicken essence, cook until the juice is reduced and the flavor is infused. It does not need to be completely dry. It is about the same soup as a little on the plate. Because the pickled vegetables are salty, salt is added during the whole process except when blanching the bamboo shoots and not when frying. Let go.
