1. Peel the nest bamboo shoots and cut into silk.
2. Sprinkle the shredded bamboo shoots with appropriate amount of salt, mix well and marinate for 10 minutes.
3. Put water in the pot, add oil, a little salt, a little baking soda, boil on high heat, put in the marinated bamboo shoots, turn off the heat and pour into a colander, rinse with cold water and set aside.
4. Cut the garlic into velvet, cut the white onion into velvet, cut the millet pepper into the velvet, cut the green onion leaves into the pot, add oil to the fire, fry until the green onion leaves are yellow, remove the green onion leaves and serve as scallion oil.
5. Add the scallion oil in the pot, the minced green onion, the spicy millet, stir fragrantly, add the minced garlic a few times, add an appropriate amount of oyster sauce, and add a little water to boil, turn off the heat, pour it over the shredded bamboo shoots and mix well. It is ready to be plated, and the emerald green and crisp cold silk dressing is ready.
