1. Peel the wild bamboo shoots and boil on high heat for about five minutes
2. Remove and soak in clean water
3. Change to cool white and soak for 15 minutes
4. Prepare a large bowl, pour 150 grams of pickled pepper water, add an appropriate amount of cold boiled water (because only pickled pepper water is too salty), add a little sugar
5. Tear the dried bamboo shoots into silk, pour in the prepared pickled pepper water, seal with plastic wrap, and refrigerate for three to four hours before serving.
6. Finished product
7. Finished product
