1. Wash the small row and cut into pieces, cut the Jinhua ham into thin slices, peel the spring bamboo shoots, wash and cut into pieces with a hob.
2. The tofu skin is knotted.
3. Chives, chopped green onions.
4. Boil the ribs in boiling water.
5. Remove the washed blood foam.
6. Heat the oil, stir-fry the lower ribs for a while, add cooking wine and fry until fragrant.
7. Add ham and stir fry evenly.
8. Add boiling water to a boil and turn to a simmer.
9. After simmering for half an hour, add spring bamboo shoots and continue to simmer for about half an hour.
10. The ribs are simmered. When the bones are easy to fall off, add the tofu skin and cook for three to five minutes, sprinkle with chopped green onion.
11. The savory and delicious pickled Tuxian is ready to serve.
Tips:1. The ham itself is salty, so you don't need to add too much salt in the soup. If it is light, you can add some salt.
2. The tofu skin is very thin and easy to cook, so put it in the last few minutes.
3. The cooked ham itself is salty and fresh. If you want to eat the original flavor, you don't need to add chicken essence and MSG to taste. If the taste is heavy, add salt and MSG and other seasonings according to your own taste.
