1. Peel the horseshoe bamboo shoots and cut off the hard parts.
2. Cut into thin slices, put a little salt in the boiling water, and take out the water control.
3. So good bamboo shoots are spared.
4. The amount of squid that has enough water is right.
5. Heat an appropriate amount of oil in the pot.
6. Stir-fry ginger onion, dried red pepper, and Chinese pepper to fragrant.
7. Stir the fungus and squid twice.
8. Add the bamboo shoots and stir fry.
9. Add some salt, chicken essence to taste, and add a little water starch.
10. Stir-fry evenly, turn off the heat and serve.
11. Finished product.
12. Finished product.
