1. Peel and cut the bought bamboo shoots, add salt, blanch for 15 minutes, remove and drain
2. At the same time, wash the pork belly, add cooking wine in a pot under cold water and cook for 8 to mature, skim the froth
3. Remove the meat, cut into thin slices, separate the fat and the lean
4. Put oil in the pan and saute the scallions and ginger, remove
5. Add the fat and fry the oil out
6. Stir-fry the lean meat until cooked through
7. Add the bean paste and fry out the red oil, add the spring bamboo shoots and stir fry
8. Add the green peppers and stir fry until they become raw, pour soy sauce along the side of the pot, and stir evenly.
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