This Taiwanese dried bamboo shoots is really delicious! After soaking in clean water for 30 minutes, blanch it in boiling water for three to five minutes, and then place it in cold water for later use. Stir fragrant with green onion, ginger, garlic and an anise. If you like spicy food, you can add a little chili, then add water, soy sauce, a little sugar, and a little wine, and bring to a boil. Then you can blanch clean meat in Sichuan. I use oxtail and add shredded bamboo shoots to cook together.