Braised Pork Ribs with Mushroom and Quail Egg
1.
Prepare raw materials;
2.
Boil the ribs in a pot of cold water, boil the froth and remove it for later use;
3.
Boil the quail eggs in a pot under cold water, add a little salt, boil on high heat for 3 minutes, turn off the heat and simmer for 10 minutes, and peel off after cooking;
4.
Heat the pan with cold oil, add ginger slices and aniseed to stir fry;
5.
Stir-fry until the aroma comes out, add the ribs and stir fry;
6.
The surface of the ribs is slightly yellowed, then add rock sugar and stir fry;
7.
Stir-fry for a few times and then add appropriate amount of cooking wine and soy sauce to stir-fry;
8.
Stir fry until the ribs are colored;
9.
Pour into the pot, add a little water, then pour the mushrooms and the water for soaking the mushrooms;
10.
Add the boiled quail eggs, then add a little salt;
11.
Cover and simmer for 20 minutes;
12.
Collect the juice over high heat, then add an appropriate amount of salt to taste, put it on a plate, and sprinkle with chopped green onions on the surface.
13.
It's ready to eat.
Tips:
1. Boil the ribs in water to remove blood foam; add a little salt when boiled quail eggs and boil the egg shells are not easy to break; 2. When frying the ribs, first fry the aniseed, then add the ribs to stir fry, add rock sugar, stir fry, and then add an appropriate amount Stir-fry the soy sauce for color; 3. Do not spill the water for soaking the mushrooms, pour in the boiled ribs to increase the flavor; 4 Put the salt twice, the first time is to let the quail eggs taste, but it should not be left over Much; the second time is to add salt when seasoning the juice.
