3 kg of bamboo shoots, ribs 1 kg, 5 strains of coriander, soup wine 150 ml, and 6 liters of water.

working methods

1

Bamboo shoots were bought the day before, boiled in water 15 minutes, and then put in the refrigerator to prevent bamboo shoots from aging. Wash half a cup of white rice and cook with 1 pepper to remove the bitterness of bamboo shoots.

2

Wash the ribs with clean water, put a pot of cold water in the pot, heat the cold water to boil, and put it under the faucet to wash away the floating impurities.

three

Take a pot of cold water, add the ribs washed by blanching water, heat the cold water to boil, and then turn to low heat for 50 minutes.

four

Take the bamboo shoots out of the refrigerator, cut them in half, and slice them upside down to make them more chewy.

five

Pour 150 ml of soup wine into the middle of the ribs, so there is no need to add it. I just want to digest the last bottle of wine. My family is very afraid of the taste of meat and pork. Adding wine can suppress the taste.

six

After the ribs are boiled for 50 minutes, add bamboo shoots and roll for 10 minute. I like to eat crispy bamboo shoots in time. If the bamboo shoots are cut and boiled, it will take a little longer.

seven

Add salt, pepper and umami to taste before turning off the fire, and add coriander before taking out the pot.

eight

Boil the ribs for 60 minutes, the degree of softness is just right, and the soup is delicious.