1. Wash and chop the ribs for later use.

2. Add water to the pot to boil, then add ribs and water 1 min.

3. Prepare shallots and ginger slices.

4. Take out the ribs soaked in water and wash away the blood foam. Add water, onion and ginger slices to another pot and bring to a boil. Then turn to low heat and stew until it is 80% cooked.

5. Then take out the ribs and put them on the plate for later use. (The soup is reserved for other purposes)

6. Add salad oil to the pot on the fire, then add sugar, and keep stirring and boiling on low heat.

7. At this time, the sugar has been boiled, bubbling and turning red.

8. At this time, pour in the ribs and mix well, and color them with sugar.

9. Prepare bamboo shoots

10. Peel and cut the spring bamboo shoots and put them into boiling water 1 min.

1 1. blanch and take out the bamboo shoots.

12. Then add soy sauce, pepper, star anise and salt, add appropriate amount of water to bamboo shoots and stew until the ribs are crisp and rotten, then collect the juice and put it on a plate.