Grasp the Tail of Spring [Stewed Pork Chops with Bamboo Shoots]

1. Material diagram (only 2 spring bamboo shoots are actually used)

2. Wash the ribs and blanch them for later use

3. Wash pickled Chinese cabbage, put it into the frying pan and fry it dry for use

4. Cut the bamboo shoots into strips, blanch for 2 minutes, and remove oxalic acid; Immerse in ice water for later use

5. Prepared ingredients

6. Pour all ingredients into a sand pot, add water, and add ginger slices

7. Cover and bring to a boil over high heat. Turn the heat down for 40 minutes, add 1 teaspoon of salt, and continue simmering on low heat for 10 minutes

8. The appearance after stewing

9. Light and non greasy, fragrant, fresh, and sour!

In spring, my appetite suddenly changes. With it, what are you worried about!