Spring Bamboo Shoots and Pork Ribs Soup

Overview

Fresh spring bamboo shoots paired with pork ribs, the slow-cooked soup is delicious and nutritious. Adding a few dried shiitake mushrooms that you dried yourself, the taste is even fresher and the nutrition is more balanced. Spring bamboo shoots and pork ribs soup not only satisfies the taste buds, but also nourishes the body.

Tags

• soups
• mushrooms
• spare ribs
• spring bamboo shoots
• wolfberry
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the ribs and soak them in cold water for 30 minutes, changing the water regularly during this time. Boil the water in the pot again, then remove and drain the water

   

2. 2 Cut green onions into sections, slice ginger, and prepare aniseed

   

3. 3 Put the blanched pork ribs into the rice cooker

   

4. 4 Add onions, ginger, aniseed

   

5. 5 Add appropriate amount of water

   

6. 6 Place the inner pot of the rice cooker into the rice cooker, close the lid, turn on the power, and adjust to the soup setting for one hour

   

7. 7 Peel off the spring bamboo shoots and wash them, wash the shiitake mushrooms

   

8. 8 Cut spring bamboo shoots into slightly thicker slices

   

9. 9 Boil the spring bamboo shoots in a pot for 10 minutes, then remove and drain

   

10. 10 After the ribs are cooked for 30 minutes, add the spring bamboo shoots to the pot and cook together

    

11. 11 Put the mushrooms into the pot and cook

    

12. 12 Simmer until the ingredients are cooked, add salt and pepper, stir well and turn off the power

    

13. 13 Add wolfberry

    

14. 14 Stir evenly and serve