1. Ingredients: ribs, vermicelli, shiitake mushrooms, crab flavour, green onions.
2. Wash the ribs with blood, cool the water in a pot, and blanch them in boiling water. After they spit out blood, rinse them out and set aside.
3. Cut green onion into small pieces, slice ginger, prepare pepper and aniseed.
4. Pour a little oil into the pot and stir in the ribs until golden on both sides.
5. Add scallions and ginger slices to stir up the scallion and ginger fragrance.
6. Add the pepper and aniseed, stir up the aroma, pour in the cooking wine, light soy sauce, dark soy sauce, stir fry, and fry until the ribs are even in color.
7. Pour in boiling water, and the ribs must be filled with water all at once.
8. Take a box of Soup Bao, tear it open, pour it into the pot, boil it over high heat, cover the pot and simmer it over low heat.
9. While braising the ribs, handle the remaining ingredients. Soak the vermicelli in cold water, remove all four pieces of shiitake mushrooms, put the stems in a pot and stew with the ribs, remove the roots of the crab-flavored ru and wash for later use.
10. Simmer over low heat for 30 minutes, add vermicelli.
11. Add crab flavour and shiitake mushrooms, simmer for another 10 minutes.
12. Finally, according to the salty taste, add a little salt to taste.
13. Finished product.
Tips:After adding water to the ribs, bring to a boil on high heat, simmer on a low heat, and then add the thick soup, wait until the ribs are crisp and add salt to taste.
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