1. Dried peppers, peppercorns.
2. Shred the fresh bamboo shoots, blanch them and place them in a soup bowl with salt.
3. Add oil to the pot, sauté the chili and Chinese pepper when the oil is hot.
4. Pour it on the bamboo shoots while it is hot, add monosodium glutamate, white vinegar, and light soy sauce.
5. Stir evenly and put on a plate.
