1. Cut the meat into thin strips, add an appropriate amount of soy sauce salt cooking wine starch, mix well, and marinate for 15 minutes;
2. Cut the winter bamboo shoots from top to bottom with a knife, and peel them with your fingers; remove all the bamboo shoots, leave the winter bamboo shoots, peel off the skin with a knife, and cut into large pieces;
3. After the pickled vegetables are soaked and washed, squeeze the water and cut into fine pieces for later use.
4. Heat the pan with oil, add the shredded pork and stir-fry, set aside when it changes color;
5. Boil the water in the pot, add the bamboo shoots and cook for about 5 minutes, immediately soak in cold water, and then drain the water for later use;
6. Add lard to the pot and heat, add millet, pepper, ginger, onion, garlic and stir fragrant; add the washed pickled vegetables and continue to stir-fry for half a minute
7. Put in the processed winter bamboo shoots and stir-fry evenly;
8. After stirring evenly, add an appropriate amount of salt, a tea, sugar, and an appropriate amount of water; stir-fry until the soup is absorbed and then add the shredded pork, stir-fry evenly out of the pan.
