Braised Pork Ribs with Cordyceps

Name: Braised Pork Ribs with Cordyceps
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 roots pork ribs; Some Cordyceps militaris; 6-8 Small shiitake mushrooms; A Green onions; Some ginger; 1 star anise; Some salt

by Eat Good Food

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The autumn breeze has started, the leaves are withered and the grass is yellow! It's time to look at Tie Qiu again! Pasting autumn fat is a traditional custom in our country, usually on the day of the beginning of autumn. In Chinese medicine, there is a saying of "bitter summer". In summer, people often have symptoms of relative sub-health of the spleen and stomach. There are not only seasonal factors, but also psychological factors, and the body is also in a trend of exhaustion. Once the autumn season begins, the folks use stew meat to replenish the "fat" lost in the summer, which is called "pasting autumn fat". The custom of sticking autumn fat began in the Qing Dynasty, and it was especially popular among folks in northern areas. First, because autumn is the harvest season, farmers are busy with meat and fat. Second, culturally speaking, in the Tang, Yuan, and Qing dynasties of our country, fat was regarded as the beauty, and eating well in autumn can prevent diseases and maintain health; Third, the winter is cold in the north, and autumn fat can keep out the cold and help through the cold winter. "

Ingredients

Braised Pork Ribs with Cordyceps

1. Fresh ribs, buy short ones, whole ones. Cut the long one in half.

2. Soak the ribs in water for at least half an hour.

3. Put the ginger slices and star anise in a pot under cold water. Fire.

4. Cook for five minutes on high heat.

5. Prepare green onions and ginger and put them in a casserole.

6. Clean the Cordyceps militaris and set aside.

7. Soak shiitake mushrooms in boiling water, set aside.

8. Put the green onions, ginger, and ribs in a casserole. Add boiling water and add Cordyceps militaris. Fire.

9. After simmering for half an hour, add the mushrooms and the water for soaking the mushrooms, and continue to simmer. All casserole stews need to be covered.