Stewed kogomi and bamboo shoots

Cut off the roots of the trash and slice it into half thickness to make it easier to eat.

Boil the bottom in salted hot water for about 10 to 20 seconds. Remove any slime and open it in the colander.

Cut the bamboo shoots into pieces from the center and cut them into pieces that are easy to eat.

Heat a deep frying pan and add the choy 2, bamboo shoots, Chinese soup, salt and Shaoxing wine to add the flavor. Add sugar and balm to taste.

Once the water is gone, remove from the heat and serve in a bowl.