1. Prepare spring bamboo shoots, bacon, broad bean curd, old tofu (soft tofu can also be used), wash ginger and green garlic and cut into sections for later use
2. Tofu is soaked in hot water to remove the beany
3. Peel the spring bamboo shoots, cut into pieces with a hob, blanch for three minutes, then let cool water to remove the oxalic acid
4. Wash the bacon, put water in the pot to boil, the bacon blanched water will change color and remove it for later use (blanch the water to remove the salt from the bacon)
5. Heat oil in a pan, sauté ginger slices, stir-fry bacon for oil
6. Put in the drained spring bamboo shoots, add appropriate amount of cooking wine and stir-fry evenly
7. Pour into the submerged boiling water, boil on high heat and simmer for 15 minutes on low heat
8. Add the broad bean petals and boil
9. Pour the tofu into the pot, bring to a boil on high heat, cook on medium and low heat for about six or seven minutes
10. Add the green garlic, taste and season with salt, cover and simmer for a while and it will be out of the pot
