Gu Sheng shook his head.
"It's very simple." He told her the recipe again as a matter of course, and Gu Sheng actually listened to it as a matter of course, "Blanch the fresh bamboo shoots in hot water first, and then soak the bacon and flat tips in cold water. Remove some of the saltiness."
She nodded and listened carefully, one because of the recipe, and the other because of the beautiful voice.
Mo Qingcheng picked the tender bamboo shoots into her bowl, and continued talking slowly:
“Add scallions and ginger to cold water, boil it and add bacon and pork ribs, but I also like to add salted pork knuckles, skim off the foam after boiling on high heat, and cook for 20 minutes to half an hour,” he recalled. He said, "Add flat tips and fresh bamboo shoots, wait until the soup turns milky
