Peel the bamboo shoots, wash them and cut them into hob blocks.

Second, wash the ribs.

Boil the ribs with water, turn off the heat when there is a lot of floating foam, and pour the ribs into the basket and wash them. Wash the pot.

Third, deal with small vegetables.

Soak the vegetables and wash them.

Fourth, the practice of bamboo shoots and soup.

Put the cleaned ribs back into the wok, add water, boil again, add wine, skim off the foam, boil again with high fire, skim off the foam, add ginger slices and bamboo shoots, boil again (if there is foam, skim it again, be sure to wash it), simmer for two hours, add small vegetables, cook slightly, season with salt and monosodium glutamate, and turn off the heat.

Fifth, tips.

The quality of raw materials is the premise of making a good dish. So all kinds of raw materials should choose the best and freshest.

Protein and amino acids can be well supplemented when we eat this dish. It contains lysine, tryptophan, threonine and phenylalanine, glutamic acid which plays an important role in protein metabolism and cystine which maintains protein configuration. Therefore, it is a rare health soup with good heat-clearing and phlegm-resolving effects.