1. Wash the sour bamboo shoots with clear water for 5 minutes, then pick them up and dry them.

2. Wash the ribs and cut them into small pieces, season them with peanut oil, corn starch, soy sauce, salt and onion, and let them stand for 10 minute.

3. Heat the pot, first put the bamboo shoots into dry frying for a few minutes, and the water is dry, so put them away.

4. Then heat the pot, put some peanut oil into the pot, then pour the ribs in, turn them over, pour Jamlom wine around, and cover the pot and stew for 3 minutes immediately.

5. Then open the lid, stir fry with a shovel, and pour in the bamboo shoots.

6. When the bamboo shoots and ribs are fried together, cover them and simmer for about 6 minutes. Sprinkle chopped green onion on the ribs when they are cooked enough.

7. Then add a little sugar and stir-fry the chopped green onion and sugar evenly. The ribs must be thoroughly cooked.