1. Chopped the right amount of ribs into a bowl. Add appropriate amount of salt and marinate for 10 minutes. Add Shaoxing Huadiao wine and marinate for 5 minutes.
2. After washing the bamboo shoots, peel off the bamboo shoots and cut them into suitable lengths for later use.
3. When the oil is 40% hot, insert a bamboo stick. When a small bubbling on the side of the bamboo stick shows that the oil temperature is right, pour in the bamboo shoots and pull with the oil (to remove the atmosphere of the bamboo shoots). Remove and set aside.
4. Pour the ribs into low heat and fry until cooked, then turn to high heat to color and remove. Don't take too long, otherwise the ribs will be easy to fry dry.
5. Star anise, cinnamon, bay leaves, dried chili, sauté in low-temperature oil until fragrant, then add appropriate amount of minced ginger, minced garlic, and bean paste, and stir-fry.
6. After sautéing until fragrant and dry, add the ribs and bamboo shoots and stir-fry together.
7. Add water to the pot until the ribs are flat, then add an appropriate amount of dark soy sauce, cover the pot, and bring it to high heat until the water is almost dry.
8. Add the right amount of chicken essence and stir-fry evenly, and the pan is ready when the soup is dried.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUwODk2NzUwNA==.html
