How to make homemade pickled pepper and bamboo shoots sour and spicy as an appetizer (includes old mother’s water recipe)

• 

  1.Go to the mountain to pull some bamboo shoots

• 2.A lot of nonsense, haha

• 

  3.Teach you a trick to remove the bamboo shoots.Use a kitchen knife to cut diagonally on the top of the bamboo shoots, and then twist the bamboo shoots into a twist.Pull it hard and it will all come off

• 

  4.Bleach water in a pot to remove oxalic acid and astringency

• 

  5.Put it out into cold water and it will taste crispier and more tender

• 

  6.Add ginger, garlic and pickled pepper

• 

  7.Add pepper water.If there is less pepper water, add vinegar instead

• 

  8. For the first time, add more salt and some yellow rock sugar

• 

  9.Pour in cold boiled water, the water should cover the ingredients

• 

  10. Add white wine to the jar to sterilize.Then cover the lid, then add water and white wine around the lid to prevent white flowers from appearing

• 

  11.Soak for 3-5 days

• 

  12.Picture of the finished product

• 13.Details