1. Chop spareribs into small pieces, blanch for 3 minutes, sprinkle cooking wine when the water boils. Take out and wash, use ginger shreds and all seasonings except water lake powder, marinate for 1 hour.
2. Slice the bamboo shoots and mushrooms, cut the ham into strips, and lay them on the bottom of the plate.
3. Put the spareribs on top, pour the juice of the marinated spareribs, and steam for 30 minutes.
4. Drain the soup from the steamed spareribs, add some chicken essence, stir well, thicken with starch, and pour on the spareribs.