Ingredients

3 kilograms of bamboo shoots, 1 kilogram of spare ribs, 5 stalks of coriander, 150 milliliters of Tangtou wine, 6 liters of water

How to do it

1

Bamboo shoots are purchased one day before and boiled for 15 minutes, then placed in the refrigerator for freezing, to prevent bamboo shoots from aging constantly. Half a cup of white rice and 1 sprig of chili pepper can be cooked together to remove the bitter taste of bamboo shoots.

2

Ribs washed, start a pot of cold water ribs into the pot, cold water heated to a rolling boil, put under the faucet to rinse off the foam impurities.

3

Start a pot of cold water, boil and wash the ribs, cold water and heat to boiling, then turn the heat down, roll for 50 minutes.

4

Bamboo shoots to the refrigerator, cut in half and then sliced against the grain is better to chew.

5

Pour 150 ml of tonic wine in the middle of the boiling ribs, you can not add, I just want to digest the only remaining bottle of wine. The family is very afraid of meat and pork meat sloppy flavor, add wine can pressure the flavor.

6

After the ribs have cooked for 50 minutes, add the sliced bamboo shoots and roll for 10 minutes. This is a good time to add bamboo shoots if you like them crispy. If the bamboo shoots are diced, they will take a little longer to cook.

7

Season to taste with salt, pepper, and freshly ground stir-fryer before turning off the heat, and add cilantro before serving.

8

Ribs rolled for 60 minutes, the degree of softness is just right, the soup is fresh and flavorful