How to make pickled bamboo shoots

I always envy other people’s tables full of delicious food. So, here I will show you how to make pickled bamboo shoots.

1. Prepare a spring bamboo shoot

2. Cut the spring bamboo shoots into thin strips and soak them in salt water (I am not good at cutting, so I have to use a plane to shred them, please understand)

3. Put the bamboo shoots into salt water and bring to a boil over high heat, then simmer for 2-3 minutes over low heat, remove and drain.

4. Prepare a large glass bottle and put in appropriate amount of dried chili peppers, peppercorns, aniseed and bay leaves.

5. Pour the bamboo shoots into the bottle, add pickled peppers and pickled pepper juice, white vinegar and white wine

6. Add cold boiled water to cover the bamboo shoots, add appropriate amount of salt, tighten the bottle cap, soak overnight, and you can eat it tomorrow morning

7. Spicy and crispy pickled pepper bamboo shoots are served

Although the detailed steps for pickling bamboo shoots have been introduced, you can make innovative changes based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.