1. The soup is ready on the bones.
2. After rinsing the spring bamboo shoots with water for 10 minutes, drain the water and cut into pieces, wash the shrimps, finely chop celery and carrots, and prepare the noodles.
3. Put the soup on the bones into the soup pot, add some warm water, and boil it for 5 minutes.
4. Then add the spring bamboo shoots and cook for 2-3 minutes.
5. Pour in the shrimp and cook until the color changes and rolls.
6. Sprinkle in salt and celery diced.
7. Bring the water to a boil in a separate pot, add the red sweet pepper noodles and radish egg noodles.
8. After it is cooked, pick it up, put it on the shape, and pour the soup on it.
