1. The winter bamboo shoots are hulled, peeled off and washed, cut into pieces, and the keel is cleaned.
2. Wash the keel in blanching water and set aside.
3. Add enough water to the pot, pour winter bamboo shoots and keel.
4. Cover and put on the air valve, cook on high heat until SAIC, turn to low heat and cook for about 40 minutes.
5. After the steam is off, remove the air valve, open the lid and add salt and chicken essence.
6. Put it into a bowl and enjoy.
7. Fresh and delicious.