How to stew spring bamboo shoots with plum meat bones

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  1.Peel off the outer layer of the spring bamboo shoots, rinse them and remove the old roots.

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  2. Then cut into large hob pieces and blanch them in boiling water.

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  3. Boil the water in the pot and add the ginger slices.

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  4.Add Huadiao wine again.Aged Huadiao wine can remove odor and increase aroma.effect.

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  5. Rinse the plum meat and bones, soak them in cold water for about two hours, and soak in the blood.Then blanch in cold water to remove the blood foam, rinse with warm water to remove impurities adhering to the plum meat and bones, and add to the pot.

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  6. Add the chive knots, bring to a boil over high heat and then simmer over medium to low heat.Hour.

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  7. When the ribs are simmered for thirty minutes, add spring bamboo shoots and salt, and continue to add Cover and simmer.Finally, turn up the heat and cook for another thirty minutes.

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  8.Sprinkle a little chopped green onion after taking it out of the pot, this stewed spring bamboo shoots with plum meat and bones, soup The umami is mellow, the meat is rotten and the bamboo shoots are fragrant.The spring bamboo shoots themselves are particularly fresh and sweet, so there is no need to add too many seasonings and the original taste of the food can be tasted.

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  9.Finished picture!