1. Leishan is tender and delicious, and you have to be patient when peeling it.
2. Cut off the tips of the bamboo shoots and cut off the old roots.
3. Only use bamboo shoot tips, and use the rest for other dishes, about 10 cm in length, and get a total of 600g bamboo shoot tips.
4. Add about two fingers of water to the pot.
5. Add 1g cumin, 1g star anise, 1g cinnamon, 3 bay leaves, 3 ginger, 10g fruit vinegar, 6g sugar, 10g salt, 20g cooking wine.
6. Add pickled pepper water and pickled pepper as appropriate according to your taste. I added 130 grams before and after.
7. Bring to a boil on high heat and simmer for 50 minutes on low heat.
8. Let it cool naturally, put it in a fresh-keeping box, and store it in the refrigerator.
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