Spring bamboo shoots in March are the most tender, which are much cheaper than winter bamboo shoots


150g spring bamboo shoots
120g Jinhua ham
270g streaky pork
100g beancurd
A small piece of ginger
1 octagonal
Proper amount of pepper
Appropriate amount of scallion
Proper amount of salt


Step 1
Peel the spring bamboo shoots and cut them into diamond or hob pieces

Step 2
Boil a pot of hot water, add bamboo shoots and blanch

Step 3
Change a pot of hot water, add the washed and sliced ginger, star anise and pepper, and blanch the ham and streaky pork

Step 4
Sliced pork

Step 5
Fill the casserole with enough water, add ginger, whole ham and sliced pork, cover the lid, boil over high heat and simmer over low heat

Step 6
Remove the ham and cut it into pieces

Step 7
Put the sliced ham and meat into the casserole and continue to cook over low heat for half an hour. Add boiled bamboo shoots and continue to cook for 20 minutes. Add dried bean curd and cook for about 15 minutes. Season with salt