Bamboo Shoots Ribs Soup

Name: Bamboo Shoots Ribs Soup
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 400g pork ribs; 200g Dried bamboo shoots; 1 tsp salt; 2 tsp Cooking Wine; 1 small piece ginger; 2 pieces Shallots; Some mineral water

by You Ma Food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

The mother-in-law did not know where to get a bag of soaked bamboo shoots. The bamboo shoots were wrapped in layers of bamboo shells. When they were fresh, they almost shattered at the touch of a touch. After they were dried, the bamboo shoots became more chewed. Jin, a bit more umami, the astringency of spring bamboo shoots is gone. Usually you can use braised or boiled soup, I think the best way is to cook the soup with the ribs, so that it not only has the umami taste of the meat, but also absorbs the fat of the meat. It tastes fresh and not greasy. Look at my bowl of soup which has been simmered for more than an hour, but the color is still clear, and the fat in the ribs is also very little absorbed.

Ingredients

400g Pork Ribs
200g Dried Bamboo Shoots
1 tsp Salt
2 tsp Cooking Wine
1 small piece Ginger
2 pieces Shallots
Some Mineral Water

Bamboo Shoots Ribs Soup

1. Wash the ribs, cool the water in a pot, add ginger slices and a small spoon of cooking wine to boil the water. After the water is boiled, you must lift the lid and cook for a few more minutes, so that the blood foam can be boiled and the stewed soup can be clear.

2. Wash the blanched ribs and put them in a casserole

3. Add spring water to the casserole at one time until it is 8 minutes full, add a small spoonful of cooking wine and a few slices of ginger, turn to a small fire and cook for one hour

4. Wash the bamboo shoots and drain the water

5. Put the ribs in a boil for 30 minutes, put the bamboo shoots in a boil, continue to reduce the heat

6. Add salt to taste ten minutes before cooking

7. Add chopped green onion to the pot, the soup is clear and delicious.

8.

9.

Tips:
If you want the soup to be clear and delicious, remember to blanch the bones first and then wash them. The pot under cold water is very important.