Spring Bamboo Shoots Ribs Soup
1.
Wash the ribs and soak them in cold water for 30 minutes, changing the water in due course. Re-enter the boiling pot to blanch the water and remove the water to drain
2.
Cut green onion into sections, slice ginger, prepare aniseed
3.
Put the blanched ribs into the inner pot of the rice cooker
4.
Add green onion, ginger, aniseed
5.
Add some water
6.
Put the inner pot of the rice cooker into the rice cooker, close the lid and turn on the electricity, and adjust to the soup pot for one hour
7.
The spring bamboo shoots are stripped off and the bamboo shoots are washed, and the shiitake mushrooms are washed clean.
8.
Cut the spring bamboo shoots into slightly thicker slices
9.
Put the spring bamboo shoots in a boiling pot and cook for 10 minutes, then remove and drain the water
10.
Cook the ribs for 30 minutes, then add the spring bamboo shoots to the pot
11.
Put the shiitake mushrooms into the pot and cook
12.
Boil until the ingredients are cooked, add salt and pepper and stir evenly. Power off
13.
Add wolfberry, stir well and serve
Tips:
1. The cooking time is based on the cooked ingredients.
2. The ingredients are matched according to personal preference.
3. The bamboo shoots should be peeled before eating to ensure that the bamboo shoots are crisp and tender.
