The bamboo shoots are peeled off and put into the pot and boiled in water. After cooling, cut long strips for use.
Wash the leek, put the water in the pot, put the leek in the water and pour it in the cold water. Soak it for a while and wring it out.
Add refined oil to the clean pot, heat it to 40% heat, pour into the winter bamboo shoots, simmer the oil, drain the pan, drain the oil.
Add a little refined oil to the pot, pour the cumin of the leek, add the winter bamboo shoots of the drained oil, add 30 grams of water and stir fry, mix well, add a little salt, mushroom essence, (instead of MSG) stir well, hook a little bit Thin, drip one or two drops of olive oil, mix well and put it into the dish.