1. Peel and wash the spring bamboo shoots, cut into pieces with a hob
2. Heat the pan with cold oil, add dried chili, garlic cloves, and green onion until fragrant
3. Add bamboo shoots and fry for 2 minutes, add light soy sauce and cooking wine
4. Add a small amount of water and simmer for 3 minutes, add dark soy sauce to color
5. Add salt, chicken essence, sugar before cooking
6. Sprinkle with chopped green onion and serve!
