1. Prepared ingredients.
2. Blanch the ribs with water to remove any blood foam.
3. Shell the bamboo shoots and cut into small pieces.
4. Boil in a pot of boiled water for tens of seconds and remove it for later use.
5. Add cooking wine, ginger slices, and a moderate amount of water to boil the blanched ribs, then simmer until the meat is crispy.
6. Add bamboo shoots, salt, chicken broth and simmer for a few minutes.
7. Just add crispy rice when eating.
Tips:1. The bamboo shoots should be blanched in water before firing to remove oxalic acid.
2. Put the rice crust in it when you eat it, it will take too long to soak and it will not taste good.
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