1. Cut the bacon and pork belly into 1.5cm square pieces with the skin, remove the shells and roots of winter bamboo shoots, put the whole into a small pot, put in the water without winter bamboo shoots, boil for 10 minutes, remove and cut into small hob pieces, beaten with chives Knot.
2. Put the bacon and pork belly in the soup pot, add the cold water that has not been over the meat, and boil, remove the meat and put it in the stock pot with stock (clear water is also OK)
3. Bring to a boil over high heat and continue to cook for 10 minutes, then add green onion knots, ginger slices, and Shaoxing rice wine, adjust to low heat and cook for 1 hour.
4. Add bamboo shoots and cook for 15 minutes on medium-low heat, then add in louver knots and cook for 15 minutes.
