1. Blanch the slices of spring bamboo shoots in boiling water, then remove them for later use. Cut the scallion, ginger and garlic into pieces, and slice the carrots. Marinate the shredded beef with cooking wine, soy sauce, a little starch and sesame oil in advance;
2. In the pot, pour in the oil, heat the oil, then pour in the Douban sauce, spicy soybean sauce and Douchi chili sauce, stir fry the red oil;
3. Add onion, garlic sprout, ginger, garlic, pepper, pepper and other spices, continue to stir fry until fragrant, add carrot slices and oil;
4. Stir fry shredded pork and cook in cooking wine, then add soy sauce, oyster sauce, sugar and vinegar to taste;
5. Add in the rice cake slices and scalded bamboo shoots slices, continue to stir fry until the rice cake is ripe and soft;
6. Add in the garlic sprouts, turn off the fire, and use the remaining temperature to excite the fragrance of the garlic sprouts, and then serve in the pot.