Instant pot method:

Cup of Yum
1. Remove the darker color sheaths by using a knife to cut from top to bottom a few times, then cut the top diagonally and use hands to peel off the rest of the sheaths. Use a knife to cut the bottom. See details in the video. 
2. Next, wash the shoots and cut them into half if it is too long to fit into an instant pot pressure cooker. 
3. Put 3 cups of rice in a bowl and add 9 cups of water. Rub the rice until the water is milky. (Rice and water ratio 1:3)
4. Drain the rice and just keep the washed rice water. 
5. The following, put washed and peeled bamboo shoots into an instant pot.
6. After that, hold the bamboo shoots down while pouring washed rice water into instant pot until they are covered. Then, close the lid and vent. Push manual button, adjust time to 45 minutes at high pressure and natural release. Next, rinse them and ready to use or eat.

Top stove method:

1. Remove the darker color sheaths by using a knife to cut from top to bottom a few times, then cut the top diagonally and use hands to peel off the rest of the sheaths. Use a knife to cut the bottom. See details in the video. 
2. Next, wash the shoots and cut them into half if it is too long to fit into a pot. 
3. Put 3 cups of rice in a bowl and add 9 cups of water. Rub the rice until the water is milky. (Rice and water ratio 1:3)
4. Drain the rice and just keep the washed rice water. 
5. The following, put washed and peeled bamboo shoots into a pot.
6. After that, hold the bamboo shoots down while pouring washed rice water into the pot until they are covered. Let it boil for 1.5- 2 hours with low-medium fire. Next, rinse them and ready to use or eat.