1. Soak the dried bamboo shoots for 12 hours, changing the water once in between
2. Dried bamboo shoots cut into sections
3. Pork cuts
4. Pork cold water into the pot, blanch the blood foam
5. Add vegetable oil to the pot and stir-fry with rock sugar over low heat to create a caramel color
6. Add the pork and stir fry evenly
7. Add cooking wine, soybeans and soy sauce, stir-fry, add ginger and garlic slices, shallots, dried red pepper, star anise, bay leaves and peppercorns and fry until fragrant
8. Add appropriate amount of water to boil, turn to low heat and boil for 30 minutes
9. Add the bamboo shoots, cook for 30 minutes on medium heat, and collect the juice on high heat
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