Editor: Chinese Food Network Mobile site
1. Dried bamboo shoots
2. After 24 hours of soaking, I changed the water twice, once with boiling water and once with cold water, and the water began to become clearer.
3. This quality of dried bamboo shoot is very good; it's tender and hasn't lost its freshness. All should be cut into chunks.
4. Add the bamboo shoots and rib bones to an electric slow cooker on low heat for 12 hours.
5. Serve in a bowl.
6. Enjoy.
I chose this color of dried bamboo shoot because some that look very white or very clean yellow might have been processed. Only those with this natural color are unprocessed and genuine. The first soak will be very yellow, and I had to change the water more than twice during soaking.
