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
