2. Cook the blanched ribs thoroughly until they are 8-9 ripe. Cook them with onions and ginger. You can make a few more at a time and freeze them in the refrigerator.
3. Clean the bamboo shoots. Marinated bamboo shoots need to be soaked in hot water 1 hour or so, and fresh bamboo shoots don't need to be soaked.
4. Cut the bamboo shoots into small pieces, which is easy to taste. And not too salty.
5. Slice the fresh egg cake, not too thin. Spare.
6. First, put the bamboo shoots into the pot and fry them until they become discolored and yellow. You can smell the faint fragrance of bamboo shoots. Don't put salt at this time, just need the right amount of oil.
7. Pour the ribs into the pot and add the leaves of soybean sprouts. Keep turning the ribs. Add the right amount of salt. If you like soy sauce, you can add a little broth soy sauce instead of braised soy sauce, which will change color and affect the appearance.
8. Turn the vegetables upside down and put them on the ribs, so that the ribs can be heated well and the vegetables will not be overcooked and lose their umami flavor. Remember to put the egg cake on the vegetables, add some water and boil it.
9. When the pot boils, see that the egg cake is ripe and won't be too bad. In this way, a pot of stewed bamboo shoots with ribs is finished.