[Pickled Bamboo Shoots with Chili and Salted Vegetables]

A suitable amount of bamboo shoots, bought from the market already boiled, peel off the bamboo shoot skin and set aside for use.

Bamboo shoots, a piece of blanched pork, two packs of Luxi pickles, garlic, ginger slices.

Pork slices.

Cut the bamboo shoots into large, irregular chunks and blanch them.

Rinse until clean, drain the water and set aside for later use.

Two packs of pickles, pour the pickle juice into a separate bowl.

A pack of small chili peppers, cut an appropriate amount of chili peppers in half, and the pickled chili water is also set aside for use.

Heat the pan until it starts to smoke, add the pork and stir-fry until the fat renders, then add the ginger slices and garlic and sauté until fragrant.

Continue to stir-fry the bamboo shoots for a moment.

Add pickled vegetable brine, pickled chili brine, and an appropriate amount of water.

Simmer over medium heat for ten minutes until the soup turns white.

Add the pickled vegetables, cut the pickled peppers in half, and continue simmering for twenty minutes.

Wait for the salty flavor of the pickled vegetables and the spiciness of the pickled peppers to be cooked into the broth, then season with an appropriate amount of salt and chicken essence, and stir-fry evenly.

Serve in bowls and sprinkle with chopped green onions before bringing to the table.