1. Pork stick bones are chopped into large pieces and placed in a container soaked in water for one hour to remove blood.
2. The soaked pork stick bones are boiled in a cold water pot with an appropriate amount of cooking wine, and the foam is skimmed.
3. Peel off the scallions and ginger, clean them, and cut them into scallions and ginger slices. Rinse the star anise, pepper, and bay leaves.
4. The blanched pork stick bones are cleaned and put into a boiling pot with an appropriate amount of water. Add green onion, ginger slices, star anise, pepper, bay leaves, appropriate amount of cooking wine, white vinegar and simmer over a medium-to-low heat.
5. Peel off the outer skin of the spring bamboo shoots, clean them, and cut them into large pieces. Add water to a pot and boil, add a proper amount of salt, and blanch the bamboo shoots for one minute.
6. Remove the cold water to control the moisture and set aside.
7. The pork stick bones are simmered for an hour and then seasoned with a suitable amount of salt.
8. Add bamboo shoots and continue to simmer for about 30 minutes.
9. Finally, add the prepared greens and stir evenly and cook for about 1 minute. Turn off the heat.
10. The finished product!
