How to make spicy and sour spring bamboo shoots - Chinese cuisine

1
Peel and wash the small bamboo shoots.
2
Boil and drain the water and set aside.
3
Cut and wash the chili millet, peel and wash the garlic and set aside.
4
Put the garlic and millet spicy bamboo shoots into the jars in three separate batches.
5
Prepare a clean basin and put 3 tablespoons of salt.
6
Add 3 tablespoons of sugar.
7
Pour in the boiling water and stir evenly until the sugar and salt are dissolved.
8
After the boiling water cools down, pour in the white vinegar and stir evenly.
9
Pour it into the jar until the bamboo shoots are submerged, cover it and put it in the refrigerator to marinate for about 2-3 days. When it is cooked, it can be plated and eaten.