1. Slice the ham in advance and soak in clean water for 1 hour (I cut it too small, and the bone was not put in it), cook the ham slices under cold water for 2 minutes on high heat, remove the water and rinse several times, and set aside
2. Wash the big bones in a pot under cold water for about 8 minutes on high heat. Skim the foam during this period, remove the water and rinse several times, set aside
3. The spring bamboo shoots are peeled, washed, and the roots are too old. Cut them into hob pieces. ➻This is the spring bamboo shoots, which are early bamboo shoots. They can’t be eaten without astringency, so you don’t need enough water. water
4. Put the sliced ham and big bones in the rice cooker, pour in a proper amount of water (need not to have the big bones), and put two spoons of cooking wine
5. Put appropriate amount of ginger powder or ginger slices. I put McCormick ginger powder here. You can also use sliced ginger instead of pressing the rice cooker stew button to start stewing
6. After simmering for an hour, add the cut bamboo shoots
7. After simmering for an hour, add an appropriate amount of white pepper (the ham is salty, no need to add salt)
