1. The peas are appropriate and cleaned.
2. Add a little salt to the boiling water, blanch the peas for 2 minutes and remove them to cool.
3. Peel and blanch the Leishan, and cut the fresh and tender tips of the middle and upper part of the bamboo shoots.
4. Cut into small pieces.
5. Put oil in the pan, add minced garlic and saute until fragrant, add bamboo shoot tips and stir fry for 2 minutes.
6. Add the blanched peas and stir fry, season with salt and sugar, and stir well.
7. Refreshing side dishes, the taste of spring.
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