1. Wash the ingredients, slice the winter bamboo shoots, and soak them in salted water for 10 minutes to help remove the astringency. I only used one green pepper.
2. Remove the soaked winter bamboo shoots to drain. Heat oil in a pan, add shrimps and ginger slices, stir fry over medium-high heat, add 1 tablespoon of cooking wine, stir-fry until the color changes, and then skim the oil (remove the shrimps and leave the oil at the bottom of the pan) and set aside for later use. My fire is big, the main picture is a little sticky, and I don’t like to use a non-stick pan with a wooden spoon to cook. 😌
3. Add winter bamboo shoots and stir fry until about half cooked.
4. Add green pepper and stir fry, add salt, add a little sugar according to your preference, and stir-fry well.
5. Add a small bowl and half a bowl of water, cover with a medium-high heat and cook for 1 minute.
6. Add the shrimp and stir fry for a while, 1 teaspoon of starch and a small amount of water, mix thoroughly, and pour into the pot.
7. On high heat, stir fry quickly to collect the juice and it will be served.
