Soak the ribs in warm water in advance to remove some salty taste.

Peel the winter bamboo shoots and cut them into pieces with a hob. The oblique plane of onion.

Soak the ribs in water a little, then put them in a casserole with jujube, onion, star anise, pepper, ginger slices and garlic cloves, add a proper amount of cooking wine and a little soy sauce (or not), and add a proper amount of water without salt. Start a big fire, boil it, and then simmer it.

Stew for about 1.5 hours, open the lid, skim off the floating powder on the upper layer with a spoon, taste the soup, and add appropriate amount of salt according to the salinity. Then add the right amount of shallots and coriander. Then bring the whole casserole to the table and taste it with your family.

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