1. Shell and cut winter bamboo shoots, cut salted fish, wash with warm water and drain the water
2. Prepare the seasoning
3. Add the ginger and garlic slices in a hot pot with warm oil and sauté
4. Then add the salted fish and stir fry for a fragrance. Add dried chilies
5. Pour the cooking wine
6. Pour in fresh soy sauce and add bamboo shoots
7. Add boiling water, cover on high heat and bring to a boil. Turn to medium and low heat and cook until delicious
8. Then turn to high heat and add sugar to collect the juice, then turn off the heat and get out of the pot
9. Sprinkle with chopped green onion and serve
Tips:1. Different salted fish are different in saltiness, the salty ones are best to be soaked in water to get a little salty taste before cooking
2. White sugar can not only neutralize the salty taste, but also enhance the umami taste. Don't add it if you don't like it.
