Chop the bamboo shoots into fairly large equal portions with the peel on. Slice the tip in half, cutting at an angle.
Place them neatly in the pressure cooker. Add enough water to cover and bring the ingredients to a depth of 2/3 the pressure cooker. (See the Helpful Hints for making adjustments.)
Add the bran and chili peppers, then turn on the heat. When the pressure gauge indicates full pressure, reduce to low heat and cook for 15 minutes.
When done steaming, open the pressure cooker. Cool slowly. Remove the peel and rinse well. (The pictures show the bamboo shoots in the cooking liquid for reference.)
Story Behind this Recipe
I use bamboo shoots that were harvested the same morning.
Read the instructions for your pressure cooker. Be mindful of the amount you put in in at once. My pressure cookers works best filled 2/3 full. Freshly harvested bamboo shoots aren't bitter, so use the freshest you can get your hands on. This takes 40-50 minutes using a regular stovetop method. Use a wooden skewer to pierce and check for doneness.