1. Ingredients: Lei bamboo shoots, pickled vegetables (washed and chopped), rice cake slices
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Cut into slices on the chopping board.
4. Afterwards, lower the cut bamboo shoots into a pot of water and blanch for 5 minutes.
5. Add 3 tablespoons of cooking oil to the pot to heat up, add the blanched bamboo shoots and the sliced pickled vegetables, stir fry.
6. Then, add an appropriate amount of water to a boil.
7. Then, stir in the rice cake slices and bring to a boil.
8. Finally, add the right amount of salt.
9. Add the right amount of MSG.
10. Season to mix well, and it's ok.
