1. A bamboo shoot with fresh hair (the bigger the bamboo shoot, the better the size, the better the nutrition absorption after a winter's incubation, no bamboo shoot with other bamboo shoots is OK);
2. The secret of peeling bamboo shoot shell is to cut a knife from the middle and peel it directly, which is convenient and can not make a whole body full of hair;
3. Cut the peeled bamboo shoots (about 2cm in size);
4. Cut the bamboo shoots into pieces, add salt to the pot, boil them, and then soak them in water for a while (this can remove the bitter taste of the bamboo shoots);
5, three line of pork, one of the most important part of pork, the meat of my meat has about three jin, and meat and fresh bamboo shoots match collocation.
6. Cut pork slices (in a small bowl, it's the spice cinnamon, star anise, Sannai and pepper that this dish needs);
7. Add 100g 50% oil in the pot, add spices and ginger to stir;
8. Stir fry the spices and add the streaky pork;
9. Add 50g white wine and continue to stir fry the pork (don't be reluctant to give up your good white wine, Luzhou Laojiao 1573, which I use for this dish, doesn't feel like it's cooked);
10. Stir fried pork with oil (at this time, the pork with light wine flavor ha ha);
11. Add 100g of homemade icing sugar and sugar; 12. Add water, salt and sugar to boil (more sugar for those who like to eat sweet);
13. Add the processed bamboo shoots;
14. Turn to slow fire and simmer after the fire is over (slow fire is the smallest fire in your family);
15. After simmering for about two hours, turn the medium heat to collect the juice and light the oil. Use a spatula to reach the bottom of the pot every time.