1. Ingredients: Lei bamboo shoots, broad beans, pickled vegetables (washed and chopped)
2. Peel the broad beans, dig out the moles on them, wash them, and remove them for later use.
3. Peel the bamboo shoots, cut off the old roots, and clean them.
4. Put it on the chopping board and cut it.
5. Afterwards, put the cut bamboo shoots in a pot of water, blanch for 5 minutes, and then remove them.
6. Heat 3 tablespoons of oil in the pot, add the washed broad beans and stir fry.
7. Next, add an appropriate amount of water to a boil and cook until the broad beans are broken.
8. Then, combine the cut pickled vegetables and blanched bamboo shoots and stir fry.
9. At last. Add 0.5 tablespoon of salt.
10. Add 0.5 scoop of MSG.
11. Saute and stir well, serve.
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