Ingredients:
1,Ribs,two pounds.
2, Fresh bamboo shoots (net weight) two pounds.
3,Doubanjiang,one tablespoon.4,
Sichuan pepper,one teaspoon,star anise,two pieces.5,
Old ginger,a piece.6, Soy sauce two teaspoons.
7,
Sugar,a small spoon.8, Cooking wine two tablespoons.
9, Salt and
monosodium glutamate (MSG)to taste.Methods:

1, Boil the ribs and remove them after cooling.

2, Smash the old ginger with a knife;

put the soy sauce, sugar, cooking wine, and MSG in the doubanjiang bowl for later use.3, In a pot, heat oil to about 40% hotness, then add Sichuan pepper and briefly fry. Add all flavorings from the doubanjiang bowl and stir-fry on low heat for about half a minute.

4, Pour in about two pounds of water or broth, bring to a boil, then add star anise, old ginger, and ribs. Switch to high heat and bring back to a boil before switching to low heat to simmer for about one hour.
 
5, During the rib simmering period, peel and wash the bamboo shoots, then cut them into dice.6, Add the bamboo shoots, salt, in the last 10-15 minutes (if you prefer the bamboo shoots crisp, add later; if you like them softer, add earlier. I cooked mine quite soft). Continue cooking on medium heat until the bamboo shoots reach your desired tenderness before thickening with a quick boil.7, Serve immediately.

During the cooking of the spare ribs, peel and clean the Chinese long beans, then cut them into dice.
 
Ten to fifteen minutes before the end of the cooking (if you prefer your Chinese long beans crispier, add them later; if you prefer them softer, add them earlier—I like mine a bit soft).If you prefer them softer,add them earlier,as I cooked my Chinese long beans until they were quite soft.

Remove the ribs and vegetables from the pot, serve immediately.