material

Bamboo shoots 300g, ribs 300g, ginger 50g, water 10g, salt 2000ml, 1 teaspoon (5g).

working methods

1) Peel the bamboo shoots and cut them into hob blocks. After the pot is boiled, add bamboo shoots and cook for five minutes to remove astringency and oxalic acid. Rinse with clear water and drain for later use. Pour out the soup. Peel ginger and cut it into small pieces.

2) Cut the ribs into small pieces, pour water into the pot to boil, blanch the ribs for 3 minutes, and then drain the cold water. Cut the bacon into small pieces.

3) Put the spareribs, bamboo shoots and ginger slices into the soup pot, pour in clear water at one time, boil over high fire, skim off the floating foam again, cover the pot and turn to low heat 1.5 hours.

4) Open the pot cover, add the bacon and continue to cook for 20 minutes. Add salt and mix well before drinking.