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; 15g Ginger onion; Some oil; 1.5 teaspoons salt; 1.5 teaspoons Sugar; 1 tbsp Cooking Wine

by Jackey cat

4.9 (1)

Favorite

Difficulty

Normal

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"

Ingredients

500g Shiitake
400g Ribs
25g Carrot
30g Parsley
15g Ginger Onion
Some Oil
1.5 teaspoons Salt
1.5 teaspoons Sugar
1 tbsp Cooking Wine

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 the water, and marinate with salt, sugar, and cooking wine for 30 minutes.

3. Cut the mushrooms into four, parsley into sections, thick slices of carrots, knotted green onions, and sliced ginger.

4. Heat the pan with oil and fry the ribs.

5. Stir-fry the ginger and spring onion into the pan until fragrant.

6. Add enough boiling water.

7. Press into 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 and season.

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 make the ingredients quickly reach a soft and rotten effect.
2. The dishes are 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 frying, fry thoroughly and then let go of the water, the effect of the soup will be bright white.