Braised Pork Ribs with Shiitake Mushroom

Name: Braised Pork Ribs with Shiitake Mushroom
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Shiitake; 400g Ribs; 25g carrot; 30g parsley; Some oil; 1.5 teaspoons salt; 1.5 teaspoons Sugar; 1 tbsp Cooking Wine; 1 shallot; 1 piece ginger

by Jackey cat

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

At the end of the year, I bought a few kilograms of Shiitake mushrooms at the market. I wanted to eat them during the Chinese New Year. Firstly, because many food stalls were no longer open during the New Year, and because the ingredients of Shiitake mushrooms were only available years ago. After a year, it is generally no longer found in the market. Both cats and LG like to eat Citrus mushrooms. They are used for cooking. They are very versatile. Today I will have a lighter one. You can eat meat, eat Citrus mushrooms, and have soup to drink. It is light and delicious. Like, friends I like, let’s taste it together

Braised Pork Ribs with Shiitake Mushroom

1. Wash the ingredients

Braised Pork Ribs with Shiitake Mushroom recipe

2. Soak the ribs in water for 2 hours, remove and prepare the water, marinate with salt, sugar and cooking wine for 30 minutes

3. Cut four mushrooms, cut parsley into sections, cut carrots into thick slices, knotted green onions, and slice ginger

4. Heat the pan with oil, fry the ribs

5. Stir-fry ginger and spring onion

6. Add enough boiling water

7. Press in the pressure cooker for 15 minutes

8. Then put the mushrooms and carrots into the pressure cooker and press for 15 minutes

9. Pour back into the wok, seasoning

10. Finally, add parsley and it will be out of the pot

Tips:
1. Using a pressure cooker can greatly shorten the cooking time and quickly make the ingredients soft and rotten;
2. This dish is light-tasting, the soup is clear, and it tastes sweet and delicious. It is not suitable for colored seasonings such as light soy sauce;
3. When the ribs are marinated in the early stage, the time can be a little longer, so that it is more delicious, and when it is fried, the soup will be bright and white when the water is thoroughly fried.