| 1. | Soak the bamboo shoot and cut both ends. Trim all bamboo shoot into size length. Poach in water. Drain and set aside. |
2. | Soak black moss and black fungus, snow fungus and scald ingredients, rinse cut into crushed. | | 3. | Heat some oil to sauté the stuffing with seasonings. |
4. | Stuff the stuffing into the bamboo piths. Place on dish and steam for 5 minutes. |
