1. In the spring, I bought Tianmu Mountain Jinglei bamboo shoots and made this dish, but now it is past the season, so I have to use the supermarket's packaged bamboo shoots with clear juice.
2. Open the package, wash and cut the bamboo shoots for later use.
3. Unpack the cured duck, cut into pieces of appropriate size, and blanch them with boiling water for later use.
4. Put sliced ginger and green onion in the pot.
5. Stew on high fire.
6. Simmer on high heat for 30 minutes, then add bamboo shoots and simmer for 5 minutes, add pepper, and add salt according to the saltiness.
