Cut the pickles into 2 cm sections, wash the broad bean meat, and slice the garlic
Spring bamboo shoots and water for 10 minutes (my bamboo shoots are slightly larger...) The water can be used to remove the bamboo shoots.
Add the appropriate oil (about 3 porcelain spoons) to the pan and add the garlic to the scent. Add the pickles and bamboo shoots and stir fry. Add about a small bowl of water to the pan for about two minutes, cook for 5 minutes on medium heat, then add the broad-fried bean stir fry. After about two or three minutes, the broad bean meat is cooked and you can start the pot.
Broad beans can't go down early, and now the early spring's broad beans are very tender and ripe, and it's easy to see it.