1. The bamboo shoots need to be processed before boiling the soup, peel off the shell, wash, and cut into slices
2. Boil it in boiling water, cook for 5-6 minutes, remove and soak in clean water for an hour to remove the astringency
3. The big bones are first boiled in water to remove blood foam, and then washed
4. Use the water from the blanched bamboo shoots to stew the big bones. The taste is very fresh. The big bones need to be put in the soaked bamboo shoots when they are almost simmered. After adding the bamboo shoots, simmer for about half a small amount, add salt, and simmer for ten minutes. I add a little chopped green onion when eating, it tastes more delicious
