Wild cold dried bamboo shoots and braised pork ribs

Ingredients for wild cold dried bamboo shoots and braised pork ribs

100g of frozen dried bamboo shoots and ribs, one and a half pounds of ginger, appropriate amount of garlic, appropriate amount of white wine Appropriate amount of pepper, appropriate amount of aniseed, appropriate amount of cinnamon, appropriate amount of kaempferol, appropriate amount of bay leaves, appropriate amount of nutmeg, appropriate amount of angelica, appropriate amount of pepper, appropriate amount of dried chili, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of boiling water, a pot of old soup, optional abalone, optional

Wild Steps for making braised pork ribs with cold dried bamboo shoots

Step 1

The dried bamboo shoots should be processed one day in advance. Take it out and soak it in boiling water.

Step 2

After the water cools, wash gently to remove debris, and then soak in boiling water again. Soak for 24 hours.

Step 3

Cut the soaked frozen bamboo shoots into sections with a diagonal knife.

Step 4

Blank the pork ribs with ginger, garlic and white wine, skim off the blood foam, remove the pork ribs and put it into another pot. I use a Zwilling enameled cast iron pot.

Step 5

Add all seasonings except salt and simmer for one hour. After one hour, add the frozen bamboo shoots and continue simmering for another hour.

Step 6

Wash the baby abalone with a cutting knife. Place in the pot and cook for 20 minutes. Turn off the heat and cook.

Step 7

The bamboo shoots have absorbed the fat of the meat and are no longer dry. The meat is no longer greasy after being neutralized by the bamboo shoots. Serve with a bowl of rice, don’t eat too much