Catch The Tail of Spring [chopsticks with Bamboo Shoots]
1.
Material map (only 2 spring bamboo shoots are actually used)
2.
Wash ribs and blanch them for later use
3.
Wash the sauerkraut, stir-fry the water in a wok and set aside
4.
Cut spring bamboo shoots into strips, blanch them for 2 minutes to remove oxalic acid; soak in ice water for later use
5.
Prepared ingredients
6.
Pour all the ingredients into a casserole, add water, and add ginger slices
7.
Cover, boil on high heat, turn to low heat for 40 minutes, add 1 teaspoon of salt, continue to simmer for 10 minutes
8.
After the stew
9.
Light and not greasy, fragrant, fresh and sour!
10.
In the spring, my appetite changes suddenly. With it, what else is there to worry about!