Cooking Steps

1. 

   Step1:Put in cooking wine, ginger, boil them for a few minutes, then rinse them with cold water. Especially, there is too much blood foam in the bones. Remember to clean them.

2. 

   Step2:Peel the root of the spring bamboo shoot (remember not to wash it with water, or it will have astringency) and then cut it into small pieces (I divided it into four parts. The root is cut into pieces according to the pattern of the shoot. The one with the tender top is slightly larger.)

3. 

   Step3:Put the cleaned spareribs into the casserole after adding water. Then put the bamboo shoots, mushrooms and ginger into the casserole. Pour in the cooking wine. Add a little sugar (mainly the bamboo shoots are not astringent) to boil, and then fish out the froth. It's ready to simmer.

4. 

   Step4:I stewed for more than two hours. In fact, I stewed for a long time, so that the soup in the pot was only half a pot. And I felt that it was full of flavor. In fact, I drank it several times after boiling it. I felt that the soup at that time was relatively light. I liked the soup at that time. But generally speaking, the soup is still very fresh. If the taste of the family is light, I suggest you taste the taste first and add salt. Because I didn't add salt or ate a large bowl.