1. First of all, deal with the winter bamboo shoot: peel the shell, cut off the old part of the root, do not use cold water, put it into the pot, boil it for about 20 minutes, and take out the cold water.
2. The cutting method of the bamboo shoot is as shown in the figure: cut it in two parts, then slice it and cut it into shreds.
3. Wash the mushroom hair and cut it into shreds. Keep the clean water for the last time.
4. Soak the sweet potato strips and cut them into suitable sections.
5. Cut celery, cabbage and carrot. It's best to slice cabbage into three pieces and then cut them into smaller pieces. The thick end of celery should also be cut into smaller pieces.
6. Sliced fat and lean meat, it's better to refine the fat part. Sliced scallion, sliced ginger, all the materials.
7. Add a small amount of oil to the frying pan, put in the fat, slowly refine the oil over a low heat, and do not leave the oil residue.
8. Add the shredded meat over low heat, slide it to the side of discoloration, add the scallion and ginger in a slanting pot, stir fry over medium heat until fragrant, then add the shredded bamboo shoots, mushrooms and carrots and stir fry for about 1 minute.
9. Add shredded celery and cabbage, add some salt and stir fry for about 1 minute.
10. Add in the sweet potato vermicelli, add a bowl of water with mushrooms, boil over high heat, cover the pot, turn to medium heat and simmer for about 5 minutes.