1 green bamboo shoot, 300g(2/3lb.) spareribs, 1/2 pork tripe, 5 bamboo fungus, 3 shiitake mushrooms, 3 green stems bok choy, 1/2 dried squid, some ginger, 12t salt, 6t rice wine, 4 cups of water.
2t salt, 1t cooking wine, pepper as needed.
1. Shell bamboo shoot, rid of hard skin, and then cut into small pieces; Soak shiitake mushrooms in water and cut into small pieces; Rinse bok choy well and cut into sections; Soak dried squid in water for 30 minutes until soft and cut into small pieces.
2. Blanch spareribs in boiling water for 1 minute, remove and then rinse
3. Cut off the fat of pork tripe; Reverse the pork tripe and put into a large bowl; Sprinkle with 4t salt and keep on rubbing the tripe till the salt dissolved