Stewed Ribs with Dried Bamboo Shoots [North Ding Enamel Pot Recipe]

Prepare all the ingredients for today;

Soak the dried bamboo shoots overnight until they become soft, then cut them into thick slices;

Prepare ginger and green onions, star anise, bay leaves, cinnamon sticks, and dried chili peppers; also prepare a dish of seasoning sauce: white sugar, cooking wine, light soy sauce, oyster sauce, soy sauce or dark soy sauce (for better color);

Soak the ribs in cold water in advance to remove blood, then remove and place in a pot of cold water. Blanch the ribs, skim off the blood foam, remove and rinse with warm water to drain.

1. Heat up oil in a North Ding enamel pot, stir-fry the drained ribs until they are slightly charred; 2. Pour in the seasoning sauce and stir-fry over medium-low heat until the ribs are slightly charred; 3. Add ginger, green onions, star anise, cinnamon sticks, bay leaves, and dried chili peppers, and stir-fry for a moment; 4. Add the drained dried bamboo shoots; 5. Add oyster sauce and white pepper powder, stir-fry evenly. 6. Remove the green onions, add enough boiling water to cover the ribs, cover the pot with a lid, and simmer over medium-low heat for 45-55 minutes;

In the last 10 minutes, remove the lid, increase the heat to medium-high, and reduce the sauce. Adjust the seasoning with salt according to personal taste (I usually don't add salt). Garnish with chopped green onions;

Enjoy the delicious dish! I have once again become an honored person who only eats dried bamboo shoots (σﾟ∀ﾟ)σ⁶⁶⁶⁶⁶⁶⁶⁶⁶⁶